ESSENTIAL CUISINE: This book is the first major Native American trade cookbook published in the last ten years. A wide-ranging and varied cookbook, New Native Kitchen is long overdue and offers a fresh approach to Indigenous cooking.
CONNECTED AUTHOR: Bitsoie has been featured in numerous outlets, including the New York Times, CNN, Wall Street Journal, NPR, Native Peoples magazine, and Indian Country Today, and has spoken at universities like Harvard, Princeton, Indiana, and BYU.
INSTITUTIONAL SUPPORT: The Smithsonian is committed to supporting New Native Kitchen, and Bitsoie's relationship with the National Museum of the American Indian makes him a leading figure in Indigenous cuisine.

Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian

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, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country.

Recipes 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. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.