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The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian (Anglais) Relié – 27 janvier 2011

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The Mitsitam Cafe has become one the most popular attractions at the world renowned Smithsonian Museum. Drawing upon tribal culinary traditions from five regions - Northern Woodlands, Great Plains, North Pacific Coast, Mesoamerica and South America - the cafe's offerings feature staples that were once unknown in the rest of the world. Replete with beautiful photographs of the finished dishes as well as objects and archival photographs from the museum's vast collections, the innovative recipe book showcases the US' truly indigenous foods in 90 easy-to-follow recipes.

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Commentaires client les plus utiles sur (beta) HASH(0x925031ec) étoiles sur 5 40 commentaires
24 internautes sur 25 ont trouvé ce commentaire utile 
HASH(0x92707f6c) étoiles sur 5 Let's Eat 10 novembre 2010
Par wogan - Publié sur
Format: Relié
This is a beautifully done cookbook; but it is more than that. It is an instruction manual for some modern varied cuisine in the tradition of indigenous American foods.
If you have never eaten at the National Museum of the American Indian on the Mall in DC you are missing a colossal treat. Not only is the food better than anything else you will find on the Mall or nearby, at this highly rated restaurant but it is an education and there are always buffalo burgers and chicken finger type food for the non adventurous.
Chef Richard Hetzler has created a grand restaurant and has brought together recipes that are available at the Mitsitam Café on a rotating basis, he had others test cook them in amounts for home use, rather than the gallons of soup and such that he normally uses. The recipes can be a bit more difficult than a simple cookbook; but much of the difficulty lies in obtaining some of the ingredients, such as; quinoa or juniper berries; but there is also a section on ingredients and sources and one that gives online supplies.
Many recipes will also have ingredients that one can easily find such as chilies, tomatoes, corn, beans.

Included are: appetizers, soups, salads (do not miss the smoked duck salad), main courses, side dishes, sauces and salsa, breads, including fry bread, dessert with a popular Indian pudding, drinks and basic recipes and techniques. There is an index and recipes are also listed by Native American Cultural Area. There are some pictures and information is given about the dishes included.

Richard Hetzler has been with the museum since its opening and has created a marvelous place to eat and a cookbook to match.
With the movement toward more natural food and sustainable ingredients, many will appreciate this cookbook; as well as cookbook collectors and even educators that would like to have foods to demonstrate indigenous food. Those who wish to make dishes that taste wonderful but are probably different from much else that you have created should be sure to purchase this excellent book.
16 internautes sur 16 ont trouvé ce commentaire utile 
HASH(0x927079cc) étoiles sur 5 Excellent cookbook 18 mai 2011
Par Shala Kerrigan - Publié sur
Format: Relié
The Mitsitam Cafe offers Native foods from both North and South America, offering education about preparation methods along with meals. This cookbook has recipes that are used in the cafe.

There are a lot of recipes in this book. If you have an interest in regional cooking, Native culture or cooking in season, this has recipes for you. The recipes all have side bars offering you a bit of information about either the inspiration for the recipe or the way the foods were eaten traditionally by different regions and nations.

One of the things that impressed me most about this book is the range of recipes, there are recipes for things like a buffalo chili that even a very conservative eater might be willing to try, or if you're more adventurous, juniper cured salmon. A lot of the recipes can be used by vegans as well. Last night I served the refried beans (made with a vegetable oil) and a roasted pepper salsa to my family for dinner. Both were enthusiastically received by my teens and husband who didn't even seem to miss having meat with dinner. My daughter was thrilled and excited by the dessert recipes. She thinks corn and chocolate tamales are just a brilliant idea. I love the Cranberry Crumble and other berry based recipes.
A good selection of salad, appetizer and main course recipes makes this a wonderful cookbook. The recipes are all well explained and easy to follow. There are some techniques like salt curing that some home cooks may not have tried yet, but the language is easy to follow.
You expect gorgeous food photos in a cookbook, and there are some delicious photos of food, there are also some great photographs of native art and people. This one gets a place of honor on my shelf of cookbooks, I have bookmarks in for the next recipes I want to try out of it. My only quibble is a minor one given how much I do like this cookbook, I wish there were more recipes from Alaska represented. However some of the ingredients used in traditional cooking up here can be extremely hard to find anywhere else.
9 internautes sur 10 ont trouvé ce commentaire utile 
HASH(0x927836a8) étoiles sur 5 Tasty, simple recipes 2 mai 2011
Par Moriah A.Tumbleson - Publié sur
Format: Relié
We recently visited DC as tourists, and the best meal we had was at the cafeteria of the Nat'l Museum of the American Indian. I was a bit worried that the recipe book wouldn't include some of my favorites from our meal, or that the recipes would taste different, but I was not disappointed. Most recipes are both easy to assemble, and reward with rich flavors. I recommend the wild rice salad (easy to prep well in advance) and the peanut soup recipe (I sub'd natural, unsweetened peanut butter and cut the cook time in half.) The images and historical tidbits are well done. Have already given this as a gift to two friends.
11 internautes sur 13 ont trouvé ce commentaire utile 
HASH(0x92783708) étoiles sur 5 Wish They'd Get the Measurements Right 18 janvier 2014
Par Amazon Customer - Publié sur
Format: Relié Achat vérifié
I was excited to buy this book and try out the recipes. I write a food blog and I wanted to introduced my readers to Native recipes. I made a few dishes using the book's recipes. As I tried out recipe after recipe, I started to notice that the measurements for the ingredients were sometimes very off. For example, the recipe for Buffalo Chili calls for 1/4 cup of chili powder. This is far too much. I used 1/2 tablespoon and it was still very spicy. I'm glad I didn't follow the precise recipe. The chili would have been inedible if I had. Another example is the Maple Brined Turkey recipe: you don't need all that salt for the brine.

For those of you who want to buy this book, I would say it's a nice book to own, but use common sense if you try out any recipes from it. I get the impression that the writers guessed at the measurements for ingredients without testing them out. It would have been better if they had.
7 internautes sur 8 ont trouvé ce commentaire utile 
HASH(0x927835d0) étoiles sur 5 Good recipes, would like more diversity 15 juillet 2013
Par NancyRynes - Publié sur
Format: Relié
The recipes and pics in this book are amazing. Definitely a wonderful selection of Native American-inspired eats for every cook. My only complaint is that the recipes are heavily weighted to southwestern US and Mexican cuisine. That's fine since I like that kind of food, but I would have liked to have had more variety in this book. Trust me, there is more to Northwestern Native ingredients and cooking than plank grilled fish, and more to the Great Plains than Bison dishes. I hope there are more installments to come that focus on other parts of Native America...
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