Sara Calvosa Olson

Chími Nu'am

Native California Foodways for the Contemporary Kitchen

• Gebundenes Buch

Produktbeschreibung

"More than sixty recipes that bring California's Indigenous cuisines into kitchens today"--

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Produktdetails

• Verlag: Heyday Books
• Seitenzahl: 288
• Erscheinungstermin: 5. September 2023
• Englisch
• Abmessung: 256mm x 192mm x 24mm
• Gewicht: 1118g
• ISBN-13: 9781597146159
• ISBN-10: 1597146153
• Artikelnr.: 67213244

Autorenporträt

Sara Calvosa Olson (Karuk) is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in News from Native California and Edible Shasta-Butte. Visit her website at akihsara.com, and follow her on Instagram at @thefrybreadriot. She lives in Mill Valley, California, which is the unceded ancestral homeland of the Coast Miwok.

Inhaltsangabe

Introduction
Ayukîi 
About Me 
How to Use This Book 
Equipment and Specialty Foods 
Proteins 
Fall
Pimnaníhkaanva 
Acorn Guide 
Rustic Acorn Bread 
Blackberry Smoked Salmon Smörgåstårta 
Acorn Pumpkin Muffins 
Acorn Manzanita Waffles
Acorn Miso 
Acorn Miso Soup with Tanoak Mushrooms 
Acorn Miso Creamed Kale 
Three Sisters Fall Salad 
Squash Frybread 
Elk Chili Beans 
Stuffed Mini Pumpkins with Ground Venison Sausage and Currants 
Apple Cider Brined Turkey with Apple Brandy Acorn Gravy 
Acorn Crepes
Turkey and Wild Mushroom Crepes 
Cajeta Apple Pie Crepes 
Maple Cheesecake with Pine Nut and Acorn Crust 
NDN Whoopie Pies
Winter
Íshyaav 
The Acorn Maidens 
Winter Preserving 
Mussels and Mushrooms on Acorn Bread 
Winter Squash with Bay Leaves 
Winter Quail Stock
Quail and Acorn Dumpling Stew 
Elk Cottage Pie 
Rabbit and Dungeness Paella 
Red Chile Rabbit Tamales
White Tepary Bean Soup with Ham Hock and Collards 
Cataplana
Wild Boar Pozole 
Deer Meat Stew and Grits 
Coffee and Juniper Brined Venison 
Acorn Hand Pies 
Basic Acorn Pie Crust 
Miso Smoked Salmon Chowder Hand Pies 
Huckleberry Hand Pies 
Hot Peppernut Cocoa with Mallow Root Marshmallows 
California Galette 
Buttermilk Chocolate Acorn Quick Bread 
Spring
Xátikrupma 
Spring Gathering Guide 
Corine Pearce 
Infusions 
Decoctions 
Compresses 
Poultices 
How to Dehydrate Nettles or Lamb’s Quarters 
Morel Preparation 
How to Dehydrate Mushrooms and Morels 
Tree Tip Syrups, Sugars, and Oils 
Niçoise Salad with Pickled Sea Beans and Quail Eggs 
NDN Lettuce and Popped Amaranth Salad with Lemon Pine Nut Vinaigrette 
Spring Mushroom Stock 
Cream of Woodland Mushroom Soup 
Acorn Miso Balls and Dashi with Pacific Seaweed and Dried Mushrooms 
Acorn Crackers with Edible Flowers and Wild Onion Dip and Acorn Hummus 
Wildflower Spring Rolls
Peppernut Mole Chicken with Nettle Tortillas and Nettle Poblano Rice 
Duck Egg Chilaquiles with Nettle Tortilla Chips 
Wild Rice Gatherer’s Bowl 
Stinging Nettle Risotto with Cumin Coriander Lamb Chops and Acorn Squash
with Burrata, Hazelnuts, and Barberries 
Meadow Quiche 
Acorn Focaccia with Wild Edibles 
Pea Pancakes with Lemon Cream, Smoked Salmon, and Quail Eggs 
Big Leaf Maple Blossom Fritters with Spruce Tip Syrup 
Summer
Pimnáanih 
Summer Spaghetti Sauce 
Wild Meatballs 
Summer Corn Stock 
Blackberry Smoothie Bowl with Hazelnut Granola 
Three Sisters Summer Salad 
Quail “Chicken Salad” with Cherry Plums and Black Walnuts 
Watermelon Salad with Yerba Buena 
Greek Salad with Smoked Trout 
Summer Grape Leaf Wraps 
Huckleberry Gazpacho with Smoked Salmon 
Pine Pollen Cacio e Pepe 
Blackberry Brined Smoked Salmon 
Blackberry Braised Venison Tacos 
Elk Medallions with Acorn Miso Rub 
Acorn Milk Freezer Pops 
Acorn Milk and Chia Pops with Salmonberry Chamoy 
Rose-Ade and Elderflower Freezer Pops 
Blackberry “Chiascake” Freezer Pops 
Zucchini Acorn Bread with Black Walnuts and Chocolate Chips 
Blackberry Curd and Maple Angel Food Cake 
Blackberry Pie with Acorn Crust 
Acknowledgments
Index 
About the Author