Bitsoie Freddie (34 results)

hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority. Trujillo, Gabriella (illustrator).

Condition: acceptable. Trujillo, Gabriella (illustrator).

Hardcover. Condition: Very Good+. Binding is solid. Pages unmarked and bright. Cover has only minor wear to spine tips, and otherwise okay. No dustjacket, as issued.; 26.2 X 21.3 X 2.8 centimeters; 288 pages. Trujillo, Gabriella (illustrator).

Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority. Trujillo, Gabriella (illustrator).

hardcover. Condition: New. NEW! Book, never read or opened. Oversized. Clean text -- NO writing, NO highlighting to text.ÂPLEASE NOTE: Domestic US media (standard) US orders ONLY. NO international orders. Trujillo, Gabriella (illustrator).

Hardcover. Condition: Very Good. First Edition. No markings. Trujillo, Gabriella (illustrator).

Hardcover. Condition: New. Trujillo, Gabriella (illustrator).

Condition: New. Trujillo, Gabriella (illustrator).

Hardcover. Condition: New. No Jacket. 1st Edition. Brand new, never sold, first edition, first printing, full number line, no remainder marks. Native American chef Bitsoie shares insights into Native American cooking. Ships in a box, fast service from a real bricks and mortar independent bookseller open since 1998. Trujillo, Gabriella (illustrator).…

Hardback or Cased Book. Condition: New. New Native Kitchen: Celebrating Modern Recipes of the American Indian. Trujillo, Gabriella (illustrator). Book.

Condition: As New. Unread book in perfect condition. Trujillo, Gabriella (illustrator).

Paperback. Condition: Very Good. Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Cafe at the Smithsonians National Museum of the American Indian From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Cafe at the Smithsonians Natural Museum of the American Indian, and James Beard Awardwinning author James O. Fraioli, The New Native Kitchen is a celebration of Indigenous cuisine. 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 from 566 federally recognized tribes and provides 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 tribes that inspired them, The New Native Kitchen celebrates the Indigenous heritage of American cuisine. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged. Trujillo, Gabriella (illustrator).…

Hardcover. Condition: new. Hardcover. From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Cafe at the Smithsonian's Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. 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 from 566 federally recognized tribes and provides 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 tribes that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Trujillo, Gabriella (illustrator).…

Condition: New. Trujillo, Gabriella (illustrator).

Hardcover. Condition: New. 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. Trujillo, Gabriella (illustrator).…

hardcover. Condition: New. Brand New. Trujillo, Gabriella (illustrator).

Condition: New. 2021. 01st Edition. Hardcover. . . . . . Trujillo, Gabriella (illustrator).

Condition: New. Trujillo, Gabriella (illustrator).

Condition: New. Trujillo, Gabriella (illustrator).

Condition: New. Trujillo, Gabriella (illustrator).

Hardback. Condition: New. Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Café at the Smithsonian's National Museum of the American IndianFrom Freddie Bitsoie, the executive chef at Mitsitam Native Foods Café at the Smithsonian's Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, The New Native Kitchen is a celebration of Indigenous cuisine. 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 from 566 federally recognized tribes and provides 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 tribes that inspired them, The New Native Kitchen celebrates the Indigenous heritage of American cuisine. Trujillo, Gabriella (illustrator).…

Hardcover. Condition: New. Special order direct from the distributor. Trujillo, Gabriella (illustrator).

Condition: new. Trujillo, Gabriella (illustrator).

Condition: As New. Unread book in perfect condition. Trujillo, Gabriella (illustrator).

Condition: New. Trujillo, Gabriella (illustrator).

Condition: New. 2021. 01st Edition. Hardcover. . . . . . Books ship from the US and Ireland. Trujillo, Gabriella (illustrator).

Hardcover. Condition: Brand New. 256 pages. 10.00x8.00x1.22 inches. In Stock. Trujillo, Gabriella (illustrator).

Hardcover. Condition: Brand New. 256 pages. 10.00x8.00x1.22 inches. In Stock. Trujillo, Gabriella (illustrator).

Hardcover. Condition: new. Hardcover. From Freddie Bitsoie, the executive chef at Mitsitam Native Foods Cafe at the Smithsonian's Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. 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 from 566 federally recognized tribes and provides 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 tribes that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Trujillo, Gabriella (illustrator).…

Hardback. Condition: New. Modern Indigenous cuisine from the renowned Native foods educator and chef of Mitsitam Café at the Smithsonian's National Museum of the American IndianFrom Freddie Bitsoie, the executive chef at Mitsitam Native Foods Café at the Smithsonian's Natural Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, The New Native Kitchen is a celebration of Indigenous cuisine. 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 from 566 federally recognized tribes and provides 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 tribes that inspired them, The New Native Kitchen celebrates the Indigenous heritage of American cuisine. Trujillo, Gabriella (illustrator).…