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Unconditional Satisfaction GuaranteeNo Shipping Fees Above 302 Months to Decide. Returns Simplified.More than seventy delectable recipes that bring Californias 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 Lets eat! in the Karuk language,Chmi Nuamshares the authors 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 familys foodways with a growing community, and these recipes, techniques, and insights invite everyone to Calvosa Olsons table. Designed as an accessible entry for people beginning their journey toward a decolonized diet,Chmi Nuamwelcomes readers in with Calvosa Olsons 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.
