Description
Book Synopsis: More than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.
In this sumptuous cookbook, Sara Calvosa Olson (Karuk) reimagines some of the oldest foods in California for home cooks today. Meaning “Let’s eat!” in the Karuk language, Chími Nu’am shares the author’s delicious and inventive takes on Native food styles from across California. Over seventy seasonal recipes centered on a rich array of Indigenous ingredients follow the year from Fall (elk chili beans, acorn crepes) to Winter (wild boar pozole, huckleberry hand pies) to Spring (wildflower spring rolls, peppernut mole chicken) to Summer (blackberry braised smoked salmon, acorn milk freezer pops). Special sections offer guidance on acorn preparation, traditional uses of proteins, and mindful ingredient sourcing. Calvosa Olson has spent many years connecting her family’s foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olson’s table. Designed as an accessible entry for people beginning their journey toward a decolonized diet, Chími Nu’am welcomes readers in with Calvosa Olson’s politically attuned and irresistibly funny writing. With more than 100 photographs, this cookbook is a culinary gift that will add warmth and mouthwatering aromas to any kitchen.
Details
Experience the rich and diverse flavors of California's Indigenous cuisines with Chími Nu'am: Native California Foodways for the Contemporary Kitchen. This extraordinary cookbook, crafted by Sara Calvosa Olson (Karuk), is a culinary treasure trove that brings the oldest foods of California into modern kitchens. With over seventy seasonal recipes featuring a tantalizing array of Indigenous ingredients, this book is a must-have for food enthusiasts and cultural explorers alike.
Elevate your cooking to new heights with Chími Nu'am. From Fall to Summer, every season is beautifully represented with mouthwatering recipes. Warm up your taste buds with delicacies like elk chili beans and acorn crepes in the cozy embrace of Autumn. Indulge in the hearty flavors of Winter with wild boar pozole and huckleberry hand pies. Embrace the vibrant renewal of Spring with wildflower spring rolls and peppernut mole chicken. And finally, savor the bountiful harvest of Summer with blackberry braised smoked salmon and acorn milk freezer pops.
Not just a cookbook, Chími Nu'am also serves as your guide into the captivating world of Indigenous food preparation. Delve into the ancient traditions of acorn preparation, discover the versatile uses of proteins, and learn about the importance of mindful ingredient sourcing. This book is more than just a collection of recipes; it's a gateway to cultural appreciation and a decolonized approach to food.
Join Sara Calvosa Olson at her table and revel in the delights of Indigenous cuisine. With her politically attuned and irresistibly funny writing, Chími Nu'am is a warm invitation to explore and celebrate the flavors of California's Indigenous communities. Accompanied by over 100 stunning photographs, this cookbook is not only a feast for the taste buds; it's a visual masterpiece that will transform your kitchen into a vibrant hub of culinary excellence.
Now is the time to embark on a culinary adventure like no other. Embrace the flavors of Chími Nu'am and immerse yourself in the rich tapestry of California's Indigenous foodways. Unleash your creativity, tantalize your palate, and join the movement towards a decolonized diet. Discover the true essence of California cuisine with Chími Nu'am. Get your copy today and let the journey begin!
Get your copy of Chími Nu'am: Native California Foodways for the Contemporary Kitchen now and unlock a world of delectable possibilities.
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