My Favorite parts of this book are the second to none ingredients and beating hearts of all the recipes.
~Kelly Fredericks-Dear Mr. Hemingway
November 30, 2021
Dear Mr. Hemingway,
Did you know that November is Native American Heritage Month? How perfect is it that I am sharing my latest cookbook obsession, New Native Kitchen: Celebrating Modern Recipes of the American Indian by Chef Freddie Botsoie & James O. Fraioli? This cookbook gives new meaning to “farm to table”. It is overflowing with recipes that come from ancestral traditions from Indigenous people all over North America. The food is simple, stunning to look at, and highlights the unique ingredients used from all the different regions. Let’s take a peek.
North America is not, and has never been, a monolith. Just like Europe, it’s an expansive continent that’s incredibly diverse in terms of language, geography, culture, and more. But European countries like France and Spain are praised for their food traditions, which are taught in elite culinary schools; Indigenous cuisines, with similarly sourced ingredients and finessed preparations, unfortunately don’t get the same attention. My aim is to change that.
-Chef Freddie Bitsoie
Cheyenne Beef and Sage, Three Sisters Bean Stew, Baked Farmer Gourds, Sauteed Acorn Squash with Maple Syrup, Pumpkin Bread Pudding, and Cedar Plank Sockeye Salmon. Are you drooling yet? These and so many more incredible recipes fill the pages of this delectable treat. My favorite parts of this book are the second to none ingredients and beating hearts of all the mouth-watering recipes. I had a winning moment in the kitchen with the Braised Chicken with Sage and Chokecherry Sauce. Succulent chicken that pretty much fell off the bone filled my Le Creuset pot. Full disclosure…I could not get my hands on chokecherries, so I used fresh cranberries instead. Five out of five devoured this dish so no complaints on my end.
Even though there are variations in Indigenous cuisines, the focus remains the same. Food is meant to be shared and celebrated with those around you. I feel blessed to have this cookbook on my permanent shelf. Recipes rooted in tradition and deep history always have a special place in my heart. Yes, food fuels our bodies, but it also nourishes our souls and relationships in the most profound ways. New Native Kitchen is not only a culinary experience but a lesson in Indigenous culture. From soups to stews, to vegetables and desserts, Chef Bitsoie has got you covered!
Happy Cooking Everyone!
Your Biggest Fan,
Kelly
P.S. Freddie Bitsoie is the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian and James O. Fraioli is a James Beard Award-winning author. Not Too Shabby!
***Dear Mr. Hemingway, LLC has proudly PARTNERED with Abrams Books and will be sharing their Fall 2021 & Spring 2022 Food & Beverage books as part of the #ABRAMSDINNERPARTY.
