New Native Kitchen: Celebrating Modern Recipes of the American Indian showcases modern Indigenous cuisine from Freddie Bitsoie, the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian. Written with 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.
The National Museum of the American Indian cares for one of the world's most expansive collections of Native artifacts including objects, photographs, archives, and media covering the entire Western Hemisphere, from the Arctic Circle to Tierra del Fuego.
- 288 pages
- 150 color photographs
- 10.2" x 8.2"
- Written by Freddie Bitsoie and James O. Fraioli