Rooted in Fire: A Celebration of Native American and Mexican Cooking

Next Level Chef winner DeSpain celebrates her Potawatomi and Mexican heritage in this vivid debut. Offering a wealth of historical context, DeSpain celebrates the accomplishments of her ancestors, noting that Indigenous people discovered maple syrup and sugar production as well as intercropping, the process of growing the “three sisters” (corn, beans, and squash) together. She also shares a number of traditions practiced today, explaining, for example, that a “spirit plate” containing a small portion of every dish is created before large meals as a “ceremonial offering used by several Native American tribes throughout the country... as a gesture of respect and gratitude to the spirits.” Using staple ingredients native to North America, DeSpain showcases traditional dishes such as three sisters salad, bison and sweet corn soup, and steamed white fish in corn husks, as well as her original creations, including roasted butternut squash with honey and habanero, blue corn strawberry tamales with coconut horchata sauce, and raspberry mezcal BBQ quail. Other highlights include jalapeño bison jerky, amaranth-crusted acorn squash, and a cake made with mezcal and Mexican chocolate. This will be a valuable resource for home cooks looking to learn more about Indigenous foodways. Agent: Johanna Castillo, Writers House. (Nov.)