FREDDIE BITSOIE, ONE OF THE leading chefs specializing in Native American cuisine and a member of the Navajo Nation, wants us all to become more familiar with the foods of his ancestors. Formerly the executive chef at Mitsitam Native Foods Café, located inside Smithsonian National Museum of the American Indian in Washington, D.C., he spent the last year testing and tweaking recipes for his first cookbook, New Native Kitchen: Celebrating Modern Recipes of the American Indian. Cowritten with James O. Fraioli, the book, which Bitsoie describes as a primer of sorts for Native American cookery, covers everything from how to stock a Native pantry to how to make a traditional Navajo soup with supermarket staples. Filled with stories behind the ingredients and recipes that are traditional for different tribes across the U.S., the cookbook is as much armchair entertainment as it is an actual recipe guide. The result: an easy and fascinating read from each headnote to finished dish.
Judging by the celebrity endorsements, we’re not the only ones who’ve been enjoying it. Robert Redford: “Thanks to Chef Freddie Bitsoie and this artful, inspiring book, it is easy to see how we can incorporate Indigenous foods into our kitchens and how the simple act of cooking can also be a celebration of Indigenous people, their rich cultural traditions, and connection to the land that has inspired so many delicious recipes.” Hopi-Tewa (thank you).”
