Overview

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Author:   Sara Calvosa Olson
Publisher:   Heyday Books
Imprint:   Heyday Books
ISBN:  

9781597146159

ISBN 10:   1597146153
Pages:   288
Publication Date:   19 October 2023
Audience:   General/trade ,  General
Format:   Hardback
Publisher's Status:   Active
Availability:   Available To Order  
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Table of Contents

Introduction Ayukîi  About Me  How to Use This Book  Equipment and Specialty Foods  Proteins  Fall Pimnaníhkaanva  Acorn Guide  Rustic Acorn Bread  Blackberry Smoked Salmon Smörgåstårta  Acorn Pumpkin Muffins  Acorn Manzanita Waffles Acorn Miso  Acorn Miso Soup with Tanoak Mushrooms  Acorn Miso Creamed Kale  Three Sisters Fall Salad  Squash Frybread  Elk Chili Beans  Stuffed Mini Pumpkins with Ground Venison Sausage and Currants  Apple Cider Brined Turkey with Apple Brandy Acorn Gravy  Acorn Crepes Turkey and Wild Mushroom Crepes  Cajeta Apple Pie Crepes  Maple Cheesecake with Pine Nut and Acorn Crust  NDN Whoopie Pies Winter Íshyaav  The Acorn Maidens  Winter Preserving  Mussels and Mushrooms on Acorn Bread  Winter Squash with Bay Leaves  Winter Quail Stock Quail and Acorn Dumpling Stew  Elk Cottage Pie  Rabbit and Dungeness Paella  Red Chile Rabbit Tamales White Tepary Bean Soup with Ham Hock and Collards  Cataplana Wild Boar Pozole  Deer Meat Stew and Grits  Coffee and Juniper Brined Venison  Acorn Hand Pies  Basic Acorn Pie Crust  Miso Smoked Salmon Chowder Hand Pies  Huckleberry Hand Pies  Hot Peppernut Cocoa with Mallow Root Marshmallows  California Galette  Buttermilk Chocolate Acorn Quick Bread  Spring Xátikrupma  Spring Gathering Guide  Corine Pearce  Infusions  Decoctions  Compresses  Poultices  How to Dehydrate Nettles or Lamb’s Quarters  Morel Preparation  How to Dehydrate Mushrooms and Morels  Tree Tip Syrups, Sugars, and Oils  Niçoise Salad with Pickled Sea Beans and Quail Eggs  NDN Lettuce and Popped Amaranth Salad with Lemon Pine Nut Vinaigrette  Spring Mushroom Stock  Cream of Woodland Mushroom Soup  Acorn Miso Balls and Dashi with Pacific Seaweed and Dried Mushrooms  Acorn Crackers with Edible Flowers and Wild Onion Dip and Acorn Hummus  Wildflower Spring Rolls Peppernut Mole Chicken with Nettle Tortillas and Nettle Poblano Rice  Duck Egg Chilaquiles with Nettle Tortilla Chips  Wild Rice Gatherer’s Bowl  Stinging Nettle Risotto with Cumin Coriander Lamb Chops and Acorn Squash with Burrata, Hazelnuts, and Barberries  Meadow Quiche  Acorn Focaccia with Wild Edibles  Pea Pancakes with Lemon Cream, Smoked Salmon, and Quail Eggs  Big Leaf Maple Blossom Fritters with Spruce Tip Syrup  Summer Pimnáanih  Summer Spaghetti Sauce  Wild Meatballs  Summer Corn Stock  Blackberry Smoothie Bowl with Hazelnut Granola  Three Sisters Summer Salad  Quail “Chicken Salad” with Cherry Plums and Black Walnuts  Watermelon Salad with Yerba Buena  Greek Salad with Smoked Trout  Summer Grape Leaf Wraps  Huckleberry Gazpacho with Smoked Salmon  Pine Pollen Cacio e Pepe  Blackberry Brined Smoked Salmon  Blackberry Braised Venison Tacos  Elk Medallions with Acorn Miso Rub  Acorn Milk Freezer Pops  Acorn Milk and Chia Pops with Salmonberry Chamoy  Rose-Ade and Elderflower Freezer Pops  Blackberry “Chiascake” Freezer Pops  Zucchini Acorn Bread with Black Walnuts and Chocolate Chips  Blackberry Curd and Maple Angel Food Cake  Blackberry Pie with Acorn Crust  Acknowledgments Index  About the Author

Reviews

"""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."" —Library Journal"

"""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."" —Library Journal ""To say that Chími Nu'am 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."" —Prism"

"""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."" —Library Journal ""Chími Nu’am 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."" —Naomi Tomky, Atlas Obscura ""To say that Chími Nu'am 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."" —Prism ""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."" —Uprooted ""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."" —KCRW Good Food"

Author Information

Sara Calvosa Olson (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 News from Native California and Edible Shasta-Butte. 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.

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