The Mitsitam Cafe Cookbook
Subtitle: Recipes from the Smithsonian National Museum of the American Indian
By: Richard Hetzler; foreword by Kevin Gover; introduction by Nicolasa I. Sandoval; food photographs by Renée Comet.
Contributors: National Museum of the American Indian (U.S.)
Publisher: Fulcrum Publishing
Published: 2010
Place of publication: Golden, CO
Language: eng
Format: Hardcover
Number of pages: 192
ISBN-13: 9781555917470
Copyright date: 2010, Smithsonian Institution
Description: Since the 2004 opening of the National Museum of the American Indian in Washington, D.C., the museum’s Mitsitam Cafe (mitsitam means "let’s eat" in the Piscataway and Delaware languages) enhances the museum experience by providing visitors the opportunity to enjoy indigenous cuisines of the Americas.  

Drawing upon tribal culinary traditions from five regions—Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica, and South America—the cafe’s offerings feature staples that were once unknown in the rest of the world.
The book contains 90 easy-to-follow, home-tested recipes. The foods -- appetizers, soups, salads, main courses, tacos, side dishes, sauces and salsas, breads, desserts and drinks -- range from more basic and traditional (Fry Bread) to more fanciful (Green Papaya and Sea Bass with Amarillo Vinaigrette).

While Chef Hetzler doesn't contribute any other text, each recipe is preceded with notes (by the book's project editor Sally Barrows) that are quite entertaining and instructive -- even poignant. Replete with beautiful photographs of the finished dishes as well as approximately 800,000 objects and archival photographs from the Smithsonian's National Museum of the American Indian, representing over 10,000 years of history from more than 1,000 indigenous cultures of the Americas.

"The Mitsitam Cafe Cookbook" won "Best in the World" Cookbook for the "Best Local Cuisine" category of 2010 from Gourmand at the Paris Cookbook Fair. Further, the Cafe is the Winner of the 2012 "Best Casual Dining Restaurant" by RAMW, Zagat Rated and Featured in Gluten Free Dining.
Notes: "National Museum of the American Indian, Smithsonian Institution, Washington, D.C."
Includes bibliographical references (p. 175-176) and index.
Table of contents: title: Appetizers; title: Guacamole; title: Arepas with salsa; title: Peruvian potato causa; title: Pupusas; title: Ceviche; title: Grilled herring with stewed tomatoes; title: Green papaya and sea bass with amarillo vinaigrette; title: Soups; title: Butternut squash soup; title: Squash blossom soup; title: Peanut soup; title: Tortilla soup; title: Quahog chowder; title: Smoked pork and quinoa soup; title: Salads; title: Three sisters salad; title: Celery root salad; title: Fiddlehead fern salad; title: Green mango salad; title: Fennel salad with fig vinaigrette; title: Cabbage salad with spiced peanuts and pineapple seaweed and wild mushroom salad; title: Peruvian potato salad; title: Roasted sunchoke salad with ginger vinaigrette; title: Root vegetables with mustard seed vinaigrette; title: Black bean and roasted corn salad; title: Wild rice salad; title: Quinoa salad; title: Hominy salad with saffron vinaigrette; title: Smoked trout and watercress salad; title: Smoked duck salad; title: Main courses; title: Corn and tomato stew; title: Buffalo chili; title: Lobster rolls; title: Smoked trout and dandelion green sandwiches; title: Juniper-cured salmon sandwiches; title: Ash-roasted chicken breast sandwiches; title: Carne asada sandwiches with chimichurri sauce; title: Pulled buffalo sandwiches with chayote slaw; title: Tacos; title: Chicken mole verde tacos; title: Pork pibil tacos; title: Pulled pork tacos; title: Beef machaca tacos; title: Beef adobo tacos; title: Fry bread tacos; title: Baked black bean and spinach burritos; title: Refried bean and corn enchiladas; title: Potato and pinto bean enchiladas; title: Chicken tamales with spicy peanut sauce; title: Salmon cakes; title: Cedar-planked fire-roasted salmon; title: Roasted maple-brined turkey breast with crabapple and cranberry relish; title: Herb-roasted duck legs with raspberry glaze; title: Roasted venison; title: Buffalo flank steak; title: Side dishes; title: Oyster pudding; title: Corn on the cob with toasted hazelnuts; title: Succotash; title: Hazelnut and honey-roasted acorn squash; title: Sautéed greens with bacon; title: Yuca with garlic and butter; title: Potato and horseradish puree; title: Honey-roasted rutabagas; title: Green chile rice; title: Maple and molasses baked beans; title: Frijoles negros; title: Refried beans; title: Sauces and salsas; title: Salsa fresca; title: Salsa quemada; title: Pico de gallo; title: Roasted jalapeño and tomato salsa; title: Tomatillo salsa; title: Black bean and ancho chile salsa; title: Mole verde; title: Red chile sauce; title: Breads; title: Corn bread; title: Blue corn bread; title: Fry bread; title: Red onion and herb fry bread; title: Desserts; title: Indian pudding; title: Chestnut pudding; title: Bread pudding with candied walnuts and raisins; title: Cranberry crumble; title: Maple popcorn balls; title: Corn and chocolate tamales; title: Bannock bread with berries; title: Pumpkin cookies; title: Drinks; title: Cranberry spritzer; title: Sugarcane and mint agua fresca; title: Hibiscus agua fresca; title: Quinoa agua fresca; title: Basic recipes and techniques; title: Court bouillon; title: Vegetable stock; title: Black beans; title: Cranberry beans; title: Pinto beans; title: Toasting nuts and seeds; title: Roasting chiles and peppers; title: Simple syrup; title: Recipes by Native American culture area; title: Ingredients and sources; title: Online suppliers.