Culinary Skills & Management: Home

An intergenerational source of wisdom and knowledge, Mitji combines a cultural history of Mi'kmaw cuisine with a practical cookbook. This book is an invitation to celebrate and practice Mi'kmaq foodways: the recipes passed down from one generation to the next; the way traditional foods and medicines are gathered, hunted, and cooked; and the lived experience of ancestors and Elders about how to nourish the spirit and body through Mi'kmaw culture and knowledge.

In Seed to Plate, Soil to Sky, James Beard Award-winning author and chef Lois Ellen Frank introduces the splendor and importance of this Native culinary history and pairs it with delicious, modern, plant-based recipes using Native American ingredients. Along with Native American culinary advisor Walter Whitewater, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant‑based recipes organized by each of the foundational ingredients in Native American cuisine as well as a necessary discussion of food sovereignty and sustainability.

Native Foodways is the first scholarly collection of essays devoted exclusively to the interplay of Indigenous religious traditions and foodways in North America.

In his breakout book, The Sioux Chef's Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.

Corn Dance invites readers to join Loretta Oden on her inspiring journey into the Indigenous heritage, and the exhilarating culinary future, of North America.  

From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian's National Museum of the American Indian, and James Beard Award-winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine accompanied by original artwork by Gabriella Trujillo.

This cookbook is a celebration of the amazing local foods and flavours and Indigenous traditions that make Cape Breton and Nova Scotia such an exciting place for visiting, living and dining

Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists.

One of the very first cookbooks dedicated to Native North American food, mother and daughter team Dolly and Annie Watts have created a truly original recipe book.

This book contains Native American recipes, hunter's recipes and a few Appalachian recipes.

The recipes in this book feature ingredients at the foundation of Aboriginal culture, such as salmon, venison, bison, fiddleheads, wild rice and berries, and include brief descriptions of their historic relationship with that food.

Traditional North American Native peoples' cuisine has existed for centuries, but its central tenet of respecting nature and its bounty have never been as timely as they are now.