Description

• The first cookbook on Native Californian cuisine, a touchstone amid a growing interest and overall revitalization in Native foodways.
• The book is organized into seasons with both traditional and contemporary recipes, and it also contains a gathering guide and instructions on traditional harvest and preservation methods, setting it apart from a standard cookbook. Examples include an acorn guide and nettle dehydration techniques, as well as an equipment guide.
• Around 70 recipes in total including acorn miso, wild boar pozole, wildflower spring rolls, and pine pollen cacio e pepe.
• Absolutely for the audience that adores The Sioux Chef's Indigenous Kitchen by Sean Sherman.
• The entire book is written in context, and with deep concern for, land preservation and diet decolonization, which the author outlines in the book's introduction.
• There is a lot of interest and popularity in the subject of native plants, foods, and traditional healing practices. This book project also appeals to the public urgency for sustainability.
• Offers something for readers who are interested in foraging, cooking, or simply learning about California Indian culture.