{"title":"Freddie Bitsoie","description":"\u003cp\u003eWelcome to the collection of works by Freddie Bitsoie, a revered figure in the realm of culinary arts, celebrated for his profound expertise in Native American cuisine. A professional chef and educator, Bitsoie merges tradition with innovation, bringing vibrant Indigenous ingredients and techniques to the modern kitchen.\u003c\/p\u003e\n\n\u003cp\u003eAmong his notable works is \u003cem\u003eThe New Native Kitchen\u003c\/em\u003e, a cookbook that offers readers an immersive journey into the rich tapestry of Native American cooking. Co-authored by James O. Fraioli, this book highlights not only the recipes but the stories and cultural significance behind each dish, making it a unique culinary guide that goes beyond the conventional cookbook.\u003c\/p\u003e\n\n\u003cp\u003eFreddie Bitsoie's contributions to the food and cooking genre are invaluable for anyone keen on exploring diverse culinary traditions. His writings not only invite you into the world of delicious flavours but also encourage a deeper appreciation of cultural heritage and sustainable cooking practices.\u003c\/p\u003e","products":[{"product_id":"the-new-native-kitchen-by-freddie-bitsoie-9781419753558","title":"The New Native Kitchen","description":"\u003cdiv class=\"book-description\"\u003e\n\u003cp\u003eFrom Freddie Bitsoie, the executive chef at Mitsitam Native Foods Café at the Smithsonian's Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, \u003ci\u003eThe New Native Kitchen\u003c\/i\u003e is a celebration of Indigenous cuisine. 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 flavour and culinary history from 566 federally recognised tribes and provides modern interpretations of 100 recipes that have long fed this country.\u003c\/p\u003e\n\n\u003cp\u003eRecipes 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.\u003c\/p\u003e\n\n\u003cp\u003eWith recipes as varied as the tribes that inspired them, \u003ci\u003eThe New Native Kitchen\u003c\/i\u003e celebrates the Indigenous heritage of American cuisine.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Thames and Hudson (Australia) Pty Ltd","offers":[{"title":"Default Title","offer_id":46998734897388,"sku":"9781419753558","price":102.0,"currency_code":"NZD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0705\/7784\/8556\/files\/13303113482693.jpg?v=1763229299"}],"url":"https:\/\/bookhero.live\/collections\/freddie-bitsoie.oembed","provider":"Book Hero","version":"1.0","type":"link"}