{"product_id":"chimi-nuam-native-california-foodways-for-the-contemporary-kitchen-9781597146159","title":"Chími Nu'am: Native California Foodways for the","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eMore than seventy delectable recipes that bring California’s Indigenous cuisines into kitchens today.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003eIn 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, \u003ci\u003eChími Nu’am\u003c\/i\u003e 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, \u003ci\u003eChími Nu’am\u003c\/i\u003e 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\"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.\" —\u003ci\u003e\u003cb\u003eLibrary Journal\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"With \u003ci\u003eChími Nu'am\u003c\/i\u003e, Olson looks to encourage people to start thinking about a decolonized diet, connecting to the land and native ingredients prior to European colonization [... and] aims to make Indigenous ingredients and traditional Karuk recipes accessible to a whole range of home cooks.\" —\u003cb\u003eNina Friend, \u003ci\u003eBBC World's Table\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"\u003ci\u003eChími Nu’am\u003c\/i\u003e is serious about taking a holistic view of reintegrating the healthfulness of traditional diets into modern lives, benefiting both personal well-being and the greater good.\" —\u003cb\u003eNaomi Tomky, \u003ci\u003eAtlas Obscura\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\"Calvosa Olson has written a book that will speak to multiple audiences. But whether she's guiding Indigenous readers to embrace more of their cultural foods or making recommendations for non-Indigenous readers interested in decolonizing their diets in an ethical way (hint: it's about reciprocity), her voice and philosophy come through clearly on the page.\" —\u003cb\u003eTwilight Greenaway, \u003ci\u003eCivil Eats\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"To say that \u003ci\u003eChími Nu'am\u003c\/i\u003e is just a cookbook is inaccurate. What took Calvosa Olson more than two years to write and publish is an expression of her life and an act of stewardship for the earth. [...] The author was raised to believe that if you take care of the land, the land will take care of you.\" —\u003cb\u003e\u003ci\u003ePrism\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"Calvosa Olson invites readers to forage for and become more attuned to Indigenous and seasonal ingredients—nurturing a deeper connection to place and enhancing one’s role as an environmental steward.\" —\u003ci\u003e\u003cb\u003eUprooted\u003c\/b\u003e\u003c\/i\u003e\u003c\/p\u003e\u003cp\u003e\"Connecting with nature is an approach to cooking that is often overlooked—but not for Sara Calvosa Olson. A native Californian raised by a Karuk mother, she is leading people on a path to decolonize their diets, one cup of manzanita flour at a time.\" —\u003cb\u003eKCRW \u003ci\u003eGood Food\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"Connection to people and planet is central to both Calvosa Olson's personal approach to food as well as the message of \u003ci\u003eChími Nu'am\u003c\/i\u003e.\" —\u003cb\u003eRachel Askinasi, \u003ci\u003eThe Messenger\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\"Besides being a creative, accessible cookbook, Calvosa Olson's work is a call for stewardship of the environment and an introduction to some local foods that have long been part of Native diets. It’s a terrific resource for foragers, teachers, libraries, classrooms, cooks, and anyone looking to learn more about the foodways of California's Indigenous peoples.\" —\u003cb\u003e\u003ci\u003eEdible East Bay\u003c\/i\u003e\u003c\/b\u003e\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cstrong\u003eIntroduction\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eAyukîi \u003c\/p\u003e \u003cp\u003eAbout Me \u003c\/p\u003e \u003cp\u003eHow to Use This Book \u003c\/p\u003e \u003cp\u003eEquipment and Specialty Foods \u003c\/p\u003e \u003cp\u003eProteins \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eFall\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003ePimnaníhkaanva \u003c\/p\u003e \u003cp\u003eAcorn Guide \u003c\/p\u003e \u003cp\u003eRustic Acorn Bread \u003c\/p\u003e \u003cp\u003eBlackberry Smoked Salmon Smörgåstårta \u003c\/p\u003e \u003cp\u003eAcorn Pumpkin Muffins \u003c\/p\u003e \u003cp\u003eAcorn Manzanita Waffles\u003c\/p\u003e \u003cp\u003eAcorn Miso \u003c\/p\u003e \u003cp\u003eAcorn Miso Soup with Tanoak Mushrooms \u003c\/p\u003e \u003cp\u003eAcorn Miso Creamed Kale \u003c\/p\u003e \u003cp\u003eThree Sisters Fall Salad \u003c\/p\u003e \u003cp\u003eSquash Frybread \u003c\/p\u003e \u003cp\u003eElk Chili Beans \u003c\/p\u003e \u003cp\u003eStuffed Mini Pumpkins with Ground Venison Sausage and Currants \u003c\/p\u003e \u003cp\u003eApple Cider Brined Turkey with Apple Brandy Acorn Gravy \u003c\/p\u003e \u003cp\u003eAcorn Crepes\u003c\/p\u003e \u003cp\u003eTurkey and Wild Mushroom Crepes \u003c\/p\u003e \u003cp\u003eCajeta Apple Pie Crepes \u003c\/p\u003e \u003cp\u003eMaple Cheesecake with Pine Nut and Acorn Crust \u003c\/p\u003e \u003cp\u003eNDN Whoopie Pies\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eWinter\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eÍshyaav \u003c\/p\u003e \u003cp\u003eThe Acorn Maidens \u003c\/p\u003e \u003cp\u003eWinter Preserving \u003c\/p\u003e \u003cp\u003eMussels and Mushrooms on Acorn Bread \u003c\/p\u003e \u003cp\u003eWinter Squash with Bay Leaves \u003c\/p\u003e \u003cp\u003eWinter Quail Stock\u003c\/p\u003e \u003cp\u003eQuail and Acorn Dumpling Stew \u003c\/p\u003e \u003cp\u003eElk Cottage Pie \u003c\/p\u003e \u003cp\u003eRabbit and Dungeness Paella \u003c\/p\u003e \u003cp\u003eRed Chile Rabbit Tamales\u003c\/p\u003e \u003cp\u003eWhite Tepary Bean Soup with Ham Hock and Collards \u003c\/p\u003e \u003cp\u003eCataplana\u003c\/p\u003e \u003cp\u003eWild Boar Pozole \u003c\/p\u003e \u003cp\u003eDeer Meat Stew and Grits \u003c\/p\u003e \u003cp\u003eCoffee and Juniper Brined Venison \u003c\/p\u003e \u003cp\u003eAcorn Hand Pies \u003c\/p\u003e \u003cp\u003eBasic Acorn Pie Crust \u003c\/p\u003e \u003cp\u003eMiso Smoked Salmon Chowder Hand Pies \u003c\/p\u003e \u003cp\u003eHuckleberry Hand Pies \u003c\/p\u003e \u003cp\u003eHot Peppernut Cocoa with Mallow Root Marshmallows \u003c\/p\u003e \u003cp\u003eCalifornia Galette \u003c\/p\u003e \u003cp\u003eButtermilk Chocolate Acorn Quick Bread \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eSpring\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eXátikrupma \u003c\/p\u003e \u003cp\u003eSpring Gathering Guide \u003c\/p\u003e \u003cp\u003eCorine Pearce \u003c\/p\u003e \u003cp\u003eInfusions \u003c\/p\u003e \u003cp\u003eDecoctions \u003c\/p\u003e \u003cp\u003eCompresses \u003c\/p\u003e \u003cp\u003ePoultices \u003c\/p\u003e \u003cp\u003eHow to Dehydrate Nettles or Lamb’s Quarters \u003c\/p\u003e \u003cp\u003eMorel Preparation \u003c\/p\u003e \u003cp\u003eHow to Dehydrate Mushrooms and Morels \u003c\/p\u003e \u003cp\u003eTree Tip Syrups, Sugars, and Oils \u003c\/p\u003e \u003cp\u003eNiçoise Salad with Pickled Sea Beans and Quail Eggs \u003c\/p\u003e \u003cp\u003eNDN Lettuce and Popped Amaranth Salad with Lemon Pine Nut Vinaigrette \u003c\/p\u003e \u003cp\u003eSpring Mushroom Stock \u003c\/p\u003e \u003cp\u003eCream of Woodland Mushroom Soup \u003c\/p\u003e \u003cp\u003eAcorn Miso Balls and Dashi with Pacific Seaweed and Dried Mushrooms \u003c\/p\u003e \u003cp\u003eAcorn Crackers with Edible Flowers and Wild Onion Dip and Acorn Hummus \u003c\/p\u003e \u003cp\u003eWildflower Spring Rolls\u003c\/p\u003e \u003cp\u003ePeppernut Mole Chicken with Nettle Tortillas and Nettle Poblano Rice \u003c\/p\u003e \u003cp\u003eDuck Egg Chilaquiles with Nettle Tortilla Chips \u003c\/p\u003e \u003cp\u003eWild Rice Gatherer’s Bowl \u003c\/p\u003e \u003cp\u003eStinging Nettle Risotto with Cumin Coriander Lamb Chops and Acorn Squash with Burrata, Hazelnuts, and Barberries \u003c\/p\u003e \u003cp\u003eMeadow Quiche \u003c\/p\u003e \u003cp\u003eAcorn Focaccia with Wild Edibles \u003c\/p\u003e \u003cp\u003ePea Pancakes with Lemon Cream, Smoked Salmon, and Quail Eggs \u003c\/p\u003e \u003cp\u003eBig Leaf Maple Blossom Fritters with Spruce Tip Syrup \u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eSummer\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003ePimnáanih \u003c\/p\u003e \u003cp\u003eSummer Spaghetti Sauce \u003c\/p\u003e \u003cp\u003eWild Meatballs \u003c\/p\u003e \u003cp\u003eSummer Corn Stock \u003c\/p\u003e \u003cp\u003eBlackberry Smoothie Bowl with Hazelnut Granola \u003c\/p\u003e \u003cp\u003eThree Sisters Summer Salad \u003c\/p\u003e \u003cp\u003eQuail “Chicken Salad” with Cherry Plums and Black Walnuts \u003c\/p\u003e \u003cp\u003eWatermelon Salad with Yerba Buena \u003c\/p\u003e \u003cp\u003eGreek Salad with Smoked Trout \u003c\/p\u003e \u003cp\u003eSummer Grape Leaf Wraps \u003c\/p\u003e \u003cp\u003eHuckleberry Gazpacho with Smoked Salmon \u003c\/p\u003e \u003cp\u003ePine Pollen Cacio e Pepe \u003c\/p\u003e \u003cp\u003eBlackberry Brined Smoked Salmon \u003c\/p\u003e \u003cp\u003eBlackberry Braised Venison Tacos \u003c\/p\u003e \u003cp\u003eElk Medallions with Acorn Miso Rub \u003c\/p\u003e \u003cp\u003eAcorn Milk Freezer Pops \u003c\/p\u003e \u003cp\u003eAcorn Milk and Chia Pops with Salmonberry Chamoy \u003c\/p\u003e \u003cp\u003eRose-Ade and Elderflower Freezer Pops \u003c\/p\u003e \u003cp\u003eBlackberry “Chiascake” Freezer Pops \u003c\/p\u003e \u003cp\u003eZucchini Acorn Bread with Black Walnuts and Chocolate Chips \u003c\/p\u003e \u003cp\u003eBlackberry Curd and Maple Angel Food Cake \u003c\/p\u003e \u003cp\u003eBlackberry Pie with Acorn Crust \u003c\/p\u003e \u003cp\u003eAcknowledgments\u003c\/p\u003e \u003cp\u003eIndex \u003c\/p\u003e \u003cp\u003eAbout the Author\u003c\/p\u003e","brand":"Heyday Books","offers":[{"title":"Default Title","offer_id":48886557049175,"sku":"9781597146159","price":24.64,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/chimi-nuam-native-california-foodways-for-the-contemporary-kitchen-9781597146159","provider":"Book Curl","version":"1.0","type":"link"}