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Chími Nu'am

Native California Foodways for the Contemporary Kitchen

ebook
1 of 1 copy available
1 of 1 copy available

More than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.

Finalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers Alliance

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.

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    • Library Journal

      August 1, 2023

      Indigenous Californian food writer Calvosa Olson invites cooks into her kitchen to learn how she has used ancestral foodways to connect her family with their First American culture. Her welcoming tone sets the stage as she encourages home cooks to explore wild ingredients, new flavors, and cooking techniques with modern dishes. Recipes are seasonal and accompanied by guides to ingredients and cooking techniques like dehydrating and preserving, along with practical tips for gathering and preparing foraged foods like acorns and nettles. In this cookbook steeped with research and stories, readers will learn about the traditions and history of her Karuk and other Tribal California communities and the many pathways to developing recipes. The accompanying food photography is lush and enticing and highlights Calvosa Olson's knack for beautiful plating and whimsical food styling. VERDICT This cookbook designed to uplift Indigenous California foods will delight foragers, adventurous home cooks, and those looking to connect with Native roots. It's a valuable addition to library shelves that will connect Native and non-Native Americans to the earth and its abundant gift of ingredients.--Sarah Tansley

      Copyright 2023 Library Journal, LLC Used with permission.

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Languages

  • English

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