A witty and irresistible celebration of one very cool and boundary-breaking mom's "Indian-ish" cooking-with accessible and innovative Indian-American recipes Indian food is everyday food! This colorful, lively book is food writer Priya Krishna's loving tribute to her mom's "Indian-ish" cooking-a trove of one-of-a-kind Indian-American hybrids that are easy to make, clever, practical, and packed with flavor. Think Roti Pizza, Tomato Rice with Crispy...

"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,...

Before Columbus, before the Pilgrims, Native Americans used indigenous plants, seafood, and game in cooking traditions that are still very much alive. This carefully researched cookbook presents 150 authentic recipes from across the United States, incorporating many indigenous ingredients hailed today for their healthfulness and flavor: wild rice, corn, beans, sunflower seeds, venison, buffalo, fowl, and fish. There are traditional dishes from the...