Native American Recipes

2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef’s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut–maple bites. The Sioux Chef’s Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café 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 with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.

Presenting authentic Native American cuisine, award-winning chef Beverly Cox presents a delicious array of wholesome recipes. With an updated resources listing, this book is key for anyone wishing to work with ingredients native to the land.

This book celebrates the amazing diversity of the original foods of North, Central, and South America. Foods of the Americas highlights indigenous ingredients, traditional recipes, and contemporary recipes with ancient roots. Includes 140 modern recipes representing tribes and communities from all regions of the Americas.

International Latino Book Award winner, Best Cookbook More than just a cookbook, Decolonize Your Diet redefines what is meant by "traditional" Mexican food by reaching back through hundreds of years of history to reclaim heritage crops as a source of protection from modern diseases of development. Authors Luz Calvo and Catriona Rueda Esquibel are life partners; when Luz was diagnosed with breast cancer in 2006, they both radically changed their diets and began seeking out recipes featuring healthy, vegetarian Mexican foods. They promote a diet that is rich in plants indigenous to the Americas (corn, beans, squash, greens, herbs, and seeds), and are passionate about the idea that Latinos in America, specifically Mexicans, need to ditch the fast food and return to their own culture's food roots for both physical health and spiritual fulfillment. This vegetarian cookbook features over 100 colorful, recipes based on Mesoamerican cuisine and also includes contributions from indigenous cultures throughout the Americas, such as Kabocha Squash in Green Pipian, Aguachile de Quinoa, Mesquite Corn Tortillas, Tepary Bean Salad, and Amaranth Chocolate Cake. Steeped in history but very much rooted in the contemporary world, Decolonize Your Diet will introduce readers to the the energizing, healing properties of a plant-based Mexican American diet. Full-color throughout. Luz Calvo and Catriona Rueda Esquibel are professors at California State East Bay and San Francisco State University, respectively. They grow fruits, vegetables, and herbs on their small urban farm. This is their first book.

Readers gain a deeper understanding of and appreciation for Native American history and culture through learning about popular Native American foods. As they explore the engaging text, colorful images, and primary sources, they find fascinating facts about early Native American life, including what Native Americans ate and how they prepared their food. This essential part of social studies curricula is given a fun twist with the addition of simple recipes. As readers follow each detailed set of instructions, they create their own Native American dishes, making history come alive in a dynamic and delicious way.

Thirty North American Indian tribes are represented in this compilation of unusual native recipes. Traditional, as well as, modern versions are preserved in this cookbook.

Are You Curious What Native Americans Ate? Are You Into Eating Traditional Clean Diets of Our Ancestors? Are You A Proud American, Who Wants to Eat The Real American Diet! Sioux Chef And Native American Recipe Enthusiast decided to create a recipe book that would recreate the best Native American Recipes. He chose to team up with the knowledge of his mother, grandmother and aunts to develop a unique traditional & new Native American cookbook. That combines new recipes with new ingredients as well as keeping some recipes 100% traditional that haven't changed in thousands of years. This book is intended for those who love hunter & gatherer recipes and healthy diets and those foodies who are just interested in unique cool recipes. If you are looking for both traditional and mouth-watering Native Americans recipes that you can start Cooking Today... Scroll Up and Click The Buy Button Now!