New Native Kitchen, Reviewed

As someone who is both interested in Native American culture as well as having made my own acorn meal, the book, New Native Kitchen, Celebrating Modern Recipes of the American Indian by Freddie Bitsoie really spoke to me. Considering that we are coming up on the Thanksgiving celebration remembering when the Native Americans and pilgrims sat down to dine together in an effort of peace, the timing of this publication couldn’t be better.

Whether you are interested in Native American culture or not, this book will still appeal because of its unique and wide variety of recipes. What I found fascinating was that the various recipes mention the tribe with which they are associated. The regional differentiations between them are fascinating.

A bit of history is featured atop each recipe explaining the origin, preparation, planting, spiritual connection, and historical content. I was captivated as much by that text as I was the recipes.

The recipes themselves are easy to prepare, and, for the most part, contain ingredients that most of us have in our pantries. I was introduced to a new bean, the tepary bean, a white bean described as being “… a little sweeter than the earthier brown ones…” Interesting, no? A good substitute would be the navy bean, but as these are said to be available, I intend to begin the search so that I can make dishes that are truly authentic.

Lest you think these recipes simple and common place, the grilled beef tenderloin with juniper sauce appears to be restaurant quality. Paging through this book I found one recipe after another that appealed. In Native American culture the three sisters refers to a planting method that allowed squash, corn, and greens to grow symbiotically and support each other like sisters. This combination is found in a variety of soups and stews.

I was particularly pleased to see a recipe for Sweet Summer Corn Broth, employing the use of corncobs to make its stock. I have been making my own corn stock for ages for use in corn chowder and vegetable soups. One of the traditions of the author's childhood was to have a bowl or two to celebrate what had passed or what was to come every New Year’s Eve. What a lovely family tradition.

 The older recipes, the author assures us, have been given modern updates, only too aware that menus, tastes, and pallets evolve. For example, the Wampanoag Cherry Stone clam is no longer solely available for Northeasterners to enjoy, so with this recipe you can make it on your own. It provided the inspiration for what is now known as New England clam chowder, but without the heavy cream.

Each turn of the page will bring you a host of information, intriguing recipes, new techniques, as well as beautiful photos. With Thanksgiving coming up on the 25th, and Native American Heritage Day on the 26, there is no better time to give this book a try. It would make an excellent hostess gift.

  

Disclaimer: I received a complementary copy of this book from Abrams books as a member of their 20 21–22 Abrams dinner party.

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