Many people around the world would be pressed to know what entails native cuisine. While Mexican food is one of the 2 cultural cuisines with UNESCO protection status, the very basis of it rooted in indigenous culture and mixing, it doesn’t always carry associations of Native American roots. In this book, readers will become exposed to modern indigenous cuisine — going beyond survival recipe stereotypes and into today’s day. Navajo chef, Freddie Bitsoie, has compiled recipes from diverse ingenious groups across the US — coast to coast. There are over 100 offerings available in this book, adding modern twists on traditional and hybrid recipes of Natives. More than just the recipes, Bitsoie will share his insights to all the elements of the recipe, including preparation and cooking. The dishes to be found in this book are as diverse as the people they represent. (This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)