Chimi Nu'am: Native California Foodways for the Contemporary Kitchen

Chími Nuam is a cookbook by Sara Calvosa Olson (Karuk) that reimagines ancient Californian foods for home cooks today, featuring over seventy seasonal recipes centered on Indigenous ingredients and offering guidance on acorn preparation, traditional protein uses, and mindful ingredient sourcing.

Format: Hardback
Length: 288 pages
Publication date: 19 October 2023
Publisher: Heyday Books

In this exquisite 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, Chími Nuam 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. Calvosa 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, Chími Nuam 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.

Dimension: 254 x 190 (mm)
ISBN-13: 9781597146159