The Mitsitam Cafe Cookbook: Recipes from the Smithsonian National Museum of the American Indian by Richard Hetzler

Honestly, though, this is an excellently designed cookbook, well-organized, with just enough introduction to the recipes to give you a bit of reference but without causing your eyes to glaze over. Reading it is an educational experience.
There are recipes for any kind of meal. There's a delicate and elegant "fiddlehead fern salad" that looks fancy as all get-out (see the cover image) and would most certainly impress your in-laws at a fancy luncheon, and there's a great recipe for frybread tacos that you would binge-eat with your cousins at a cookout. The section of sauces and salsas will find a lot of use for typical American eaters. (At least for me, anyway, a person who looks for excuses to cover something in hot salsa.)
Most recipes are pretty make-able; you will find an occasional where-the-heck-can-I-find-that ingredient. (Juniper berries? I don't even know where to look.)
This book also fills an important hole in collection development for libraries and collectors. I have lived in the US my entire life and have no familiarity with Native foods other than frybread and what is sold in Mexican restaurants. Everyone eats; shared culture via food is important to learn and to remember.
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