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Richard Hetzler
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The Mitsitam Café Cookbook: Recipes from the Smithsonian National Museum of the American Indian Hardcover – November 1, 2010

by Richard Hetzler (Author), Renée Comet (Photographer), Nicolasa I Sandoval (Introduction),
4.6 4.6 out of 5 stars 106 ratings
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The Mitsitam Cafe Cookbook, published in association with the Smithsonian Institution’s National Museum of the American Indian, showcases the Americas’ indigenous foods in 90 easy-to-follow, home-tested recipes. Author and Mitsitam Cafe chef Richard Hetzler spent years researching Native American dishes and food practices for this stunning cookbook. Includes full-color images of the dishes and of objects from the museum’s collection.
Previous page
  1. Print length
    192 pages
  2. Language
    English
  3. Publisher
    Chicago Review Press - Fulcrum
  4. Publication date
    November 1, 2010
  5. Dimensions
    8 x 0.9 x 8 inches
  6. ISBN-10
    155591747X
  7. ISBN-13
    978-1555917470
  8. See all details
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Editorial Reviews

Review

March 3, 2011 - The Mitsitam Cafe Cookbook won "Best in the World" Cookbook for the "Best Local Cuisine" category of 2010 from Gourmand at the Paris Cookbook Fair. Finalists in the category included cookbooks from China, Malaysia, and Spain.

“The Mitsitam Café Cookbook gathers Native American traditional recipes from the Smithsonian National Museum, offering recipes that draw on a range of culinary traditions from five Native cultures in the Americas. Ninety recipes are adapted here for home cooks and while some require access to unusual ingredients to be found locally in the wild- such as Fiddlehead Fern Salad or Smoked Trout and Dandelion Green Salad- most (such as Potato and Pinto Bean Enchiladas) can be easily duplicated simply with access to a good market. Any culinary library- and all Native American collections- will find this unusual and appealing.” —Midwest Book Review

About the Author

The kitchen of Richard Hetzler’s German American childhood home in Baltimore provided his earliest culinary inspiration. After working in restaurant kitchens in high school, Hetzler attended the Baltimore International Culinary College, graduating in 1995. He worked at several fine-dining restaurants in the Washington, DC/Baltimore area before joining the food-service firm Restaurant Associates, becoming the executive chef at the Smithsonian National Museum of Natural History. In 2003, he was on the team that researched and developed the groundbreaking concept for the National Museum of the American Indian’s Mitsitam Cafe: serving indigenous foods that are the staples of five Native culture areas in North and South America. As the executive chef of the Mitsitam, which has become one of the country’s most popular museum restaurants, he has continued to create and refine seasonal menus that showcase the truly native bounty of the Americas.

Product details

  • Publisher ‏ : ‎ Chicago Review Press - Fulcrum; First Edition (November 1, 2010)
  • Language ‏ : ‎ English
  • Hardcover ‏ : ‎ 192 pages
  • ISBN-10 ‏ : ‎ 155591747X
  • ISBN-13 ‏ : ‎ 978-1555917470
  • Item Weight ‏ : ‎ 1.72 pounds
  • Dimensions ‏ : ‎ 8 x 0.9 x 8 inches
  • Customer Reviews:
    4.6 4.6 out of 5 stars 106 ratings

About the author

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Richard Hetzler

Richard Hetzler

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A 1995 graduate of the Baltimore International Culinary College, author Richard Hetzler worked at several fine-dining restaurants in the Washington, DC, and Baltimore area before joining the food-service firm Restaurant Associates at the Smithsonian. Hetzler was on the team that researched and developed the groundbreaking concept for the Mitsitam Cafe: serving indigenous foods that are staples of five Native culture areas in North and South America. As the executive chef of the cafe, he continues to create and refine seasonal menus that showcase the Americas' native bounty.

March 3, 2011- The Mitsitam Cafe Cookbook won "Best in the World" Cookbook for the "Best Local Cuisine" category of 2010 from Gourmand at the Paris Cookbook Fair. Finalists in the category included cookbooks from China, Malaysia, and Spain.

Customer reviews

4.6 out of 5 stars
4.6 out of 5
106 global ratings

Top reviews from the United States

A Reader
5.0 out of 5 stars A perfect souvenir
Reviewed in the United States on January 25, 2024
Verified Purchase
I’ve long been a fan of the Mitsitam Cafe and the National Museum of the American Indian. This cookbook has many recipes that are new to me — and makes for a perfect souvenir of my visits to the museum and the cafe. I’m looking forward to trying out several of the recipes.
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Kevin
5.0 out of 5 stars Great for changing up normal routine meals
Reviewed in the United States on May 1, 2023
Verified Purchase
I have gotten into foraging, and wanted to try some indigenous reciepies to go along with that. Turns out there isn't a lot of overlap. Thats okay though, because the reciepies in here are really good. One thing to be aware of though, is that a lot of the recipes call for ingredients that you won't find in your average safeway or Kroger. Find your nearest mexican/central/south American supermarket, and/or asian supermarket for these ingredients or look up alternatives, I haven't had issues just using basic replacements where needed.
4 people found this helpful
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H. E. Lee
5.0 out of 5 stars Never fear buying used books through Amazon!
Reviewed in the United States on September 28, 2012
Verified Purchase
There were two reasons I bought this book. 1-The Buffalo Chili and 2-The fry bread recipes. I ate both at the Native American Museum in Washington two years ago, and I it was the most amazing chili I ever ate in my life. The book was used, but in excellent condition. It's a cookbook, so the odd food stain may be found on a page or two, but it was signed by the chef. Lots of amazing photos, interesting stories and background of the recipes and the nations they are inspired by really make this more than a cookbook. Clear instructions and guides to find regional ingredients. Plan on making these dishes more than once, and share with friends! Even better, visit the museum and eat every chance you get at the Mitsitam Cafe!
6 people found this helpful
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Dyed mane
5.0 out of 5 stars Fresh and unexpected
Reviewed in the United States on February 28, 2015
Verified Purchase
This is one of my favorite cookbooks and my collection spans more than forty years of cooking. The flavors are fresh and sometimes just a bit unexpected. But, the recipes are not difficult and ingredients are not hard to find if you live in a metropolitan area. It also serves as an inspiration to create your own recipes by riffing on those in the book. The only downside is that the book is a bit heavy on southwestern recipes and a little light on western woodlands and plains recipes. But, overall, food made with these recipes is just delicious!
10 people found this helpful
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Amazon Customer
3.0 out of 5 stars Wish They'd Get the Measurements Right
Reviewed in the United States on January 18, 2014
Verified Purchase
I was excited to buy this book and try out the recipes. I write a food blog and I wanted to introduced my readers to Native recipes. I made a few dishes using the book's recipes. As I tried out recipe after recipe, I started to notice that the measurements for the ingredients were sometimes very off. For example, the recipe for Buffalo Chili calls for 1/4 cup of chili powder. This is far too much. I used 1/2 tablespoon and it was still very spicy. I'm glad I didn't follow the precise recipe. The chili would have been inedible if I had. Another example is the Maple Brined Turkey recipe: you don't need all that salt for the brine.

For those of you who want to buy this book, I would say it's a nice book to own, but use common sense if you try out any recipes from it. I get the impression that the writers guessed at the measurements for ingredients without testing them out. It would have been better if they had.
30 people found this helpful
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Carlos Diaz
4.0 out of 5 stars Great collection of recipes
Reviewed in the United States on June 30, 2020
Verified Purchase
This is a phenomenal collection of recipes across North, Central, and South America, but it does include several recipes with wheat and dairy. If you are looking a collection of recipes from across Latin America with the focus around mostly indigenous ingredients but some European ingredients as well, buy this book. It is still a wonderful collection of recipes. If you are looking for more primordial indigenous recipes, buy The Sioux Chef’s Indigenous Kitchen, The Pueblo Food Experience Cookbook, and Decolonize Your Diet.
19 people found this helpful
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Ms. Angel
5.0 out of 5 stars Great Cookbook, Great Read!
Reviewed in the United States on April 26, 2012
Verified Purchase
I recently visited the National Museum of the American Indian (NMAI) in Washington, DC, and ate at the Mitsitam Cafe. I enjoyed the cafe and the museum very much. In browsing the gift shop and wanting to take something home to remember my visit, I came across this book. Sadly, it would not fit in my suitcase to take home - which is why I immediately ordered it off Amazon!

This book came very quickly from Amazon, and for a good price. The book has LOTS of recipes for all different kinds of food. It's written in a way that city-dwelling Americans can find the ingredients and put together the recipes without too much difficulty. It also has great pictures and stories about the dishes, the food, and the people. I really enjoyed flipping through this book and sharing it with my husband, and I can't wait to start making the recipes!
4 people found this helpful
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SFM
5.0 out of 5 stars Good to learn from and incorporate into everyday eating
Reviewed in the United States on January 8, 2015
Verified Purchase
I've made quite a few recipes from this cookbook. I find the recipes very easy to follow and most of the "weird" ingredients I can either find on-line or use something else as a substitute. I can fit these recipes into everyday eating, and not just on special occasions. I often make the honey acorn squash on a weekly basis, and have been cooking other types of squashes more often. I also love the soups and incorporate ideas from this book to use in other recipes.

I recall all of the recipes have photos, so you always know what your food is ideally supposed to look like. I really like that, since many cookbooks only have photos of a few dishes.
10 people found this helpful
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Top reviews from other countries

Pat
4.0 out of 5 stars Four Stars
Reviewed in the United Kingdom on November 17, 2015
Verified Purchase
excellent book on native american foods and recipes.
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