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Book Synopsis : Modern Indigenous cuisine from?the renowned Native foods educator and former chef of Mitsitam Native Foods Caf? at the Smithsonian?s?National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Caf? at the Smithsonian?s National Museum of the American Indian, and James Beard Award?winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.? Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting .
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