{"product_id":"chzmi-nuam-native-california-foodways-for-the-contemporary-kitchen-9781597146159","title":"Chími Nu'am: Native California Foodways for the Contemporary Kitchen","description":"\u003cp\u003e\u003cb\u003eMore than seventy delectable recipes that bring California's Indigenous cuisines into kitchens today.\u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eFinalist for the 2023 Glenn Goldman Award for Cooking, Chosen by the California Booksellers Alliance\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.\u003c\/p\u003e\u003cp\u003eCalvosa 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\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sara Calvosa Olson\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Heyday Books\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 09\/05\/2023\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 288\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.47lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 10.08h x 7.56w x 0.94d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781597146159\u003cbr\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 08\/01\/2023 pg. 103\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e\u003cb\u003eSara Calvosa Olson\u003c\/b\u003e (Karuk) is a food writer and editor living in the Bay Area with her husband and two teenage sons. Her work dwells at the intersection of storytelling, Indigenous food systems, security, sovereignty, reconnection, and recipe development. Her writing has appeared in \u003ci\u003eNews from Native California\u003c\/i\u003e and\u003ci\u003e Edible Shasta-Butte\u003c\/i\u003e. Visit her website at akihsara.com, and follow her on Instagram at @thefrybreadriot. She lives in Mill Valley, California, which is the unceded ancestral homeland of the Coast Miwok.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e","brand":"booksdeli.com","offers":[{"title":"Sara Calvosa Olson \/ Hardcover \/ English","offer_id":47282155421853,"sku":"9781597146159","price":60.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0619\/5648\/9373\/files\/img_5cc7499a-f018-44e5-af03-07b9b29ccfde.jpg?v=1759945297","url":"https:\/\/booksdeli.com\/products\/chzmi-nuam-native-california-foodways-for-the-contemporary-kitchen-9781597146159","provider":"booksdeli.com","version":"1.0","type":"link"}