Chími Nu’am: Native California Foodways for the Contemporary Kitchen

Indigenous Californian food writer Calvosa Olson invites cooks into her kitchen to learn how she has used ancestral foodways to connect her family with their First American culture. Her welcoming tone sets the stage as she encourages home cooks to explore wild ingredients, new flavors, and cooking techniques with modern dishes. Recipes are seasonal and accompanied by guides to ingredients and cooking techniques like dehydrating and preserving, along with practical tips for gathering and preparing foraged foods like acorns and nettles. In this cookbook steeped with research and stories, readers will learn about the traditions and history of her Karuk and other Tribal California communities and the many pathways to developing recipes. The accompanying food photography is lush and enticing and highlights Calvosa Olson’s knack for beautiful plating and whimsical food styling.