A Day With Barnes and Noble Sharing Indigenous Stories

Today I had the honor of taking over the Barnes and Noble social media for Native American Heritage Month. It was such a joy to spend the day uplifting Indigenous authors, talking about the books that inspire me, and sharing a little preview before my own cookbook Rooted In Fire launches tomorrow.

I started by highlighting a few amazing Indigenous cookbooks you can find right in store.

• One of my favorites is Turtle Island: The Food Traditions of North America by Sean Sherman, it is a beautiful exploration of regional foodways across Indigenous North America.

• I also shared Sean’s first cookbook, The Sioux Chef’s Indigenous Kiitchen. This one is such an essential starting point for anyone wanting to learn Indigenous cooking, and it is also a James Beard Award winner.

• Next, I talked about Chími Nu’am: Native California Foodways for the Contemporary Kitchen by Sara Calvosa Olson of the Karuk Tribe. Her recipes celebrate the flavors and traditions of Northern California in such a thoughtful and contemporary way.

• Another book I love is The Modern Navajo Kitchen by Alana Yazzie. Her dishes reflect the foods she grew up with in the Navajo Nation, and they carry so much heart and history.

• I also wanted to share a book that has helped me grow as a chef beyond Indigenous cuisine. Salt Fat Acid Heat by Samin Nosrat is one I return to again and again. She takes something as complex as flavor balance and makes it simple, intuitive, and empowering. It is such a great book for anyone who wants to get better in the kitchen.

During the takeover I also shared more about my cookbook. I talked about one of the ingredients that plays a key role in my cookbook. Wild rice, or manoomin my Potawatomi language, grows in the Great Lakes region and has been essential to my people for generations. In Rooted In Fire, I honor it with a dish made with mushrooms, poblano peppers, and duck fat. It is rich, comforting, and deeply rooted in tradition.

I even shared how the title Rooted In Fire came to be. It grew from reflecting on my purpose as a chef and as a Native American and Mexican American woman. When I asked myself where my passion comes from, every answer led me back to my family, my cultural upbringing, and the heritage that shaped me. This book carries those stories and that fire.

Thank you to everyone who joined me during the takeover. I am so grateful for the love and support. I cannot wait for you to hold Rooted In Fire in your hands tomorrow and cook through these recipes with me!

With love, Pyet