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 Pub.
Published: 2010
Place of publication: Golden, Colo
Language: eng
ISBN-13: 9781555917470
Notes: "National Museum of the American Indian, Smithsonian Institution, Washington, D.C."

Includes bibliographical references 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.