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by Pre Brands October 11, 2021
What did you eat today? Did you eat tomatoes, corn, beans, sweet potatoes, pumpkin (spiced lattes do not count) squash or wild rice? These foods were cultivated by Indigenous peoples in the Americas. Indigenous farming has cultivated many staples in our diets.
Our hometown is Chicago, and we want to acknowledge that this area is the traditional unceded homelands of indigenous tribes, such as the Council of the Three Fires—comprised of the Ojibwe, Odawa, and Potawatomi Nations. Many other tribes such as the Miami, Ho-Chunk, Menominee, Sac, Fox, Kickapoo, and Illinois Nations also called this area home. Chicago is named from the Algonquian people, who called the river on which it sits “Checagou,” this refers to the leeks around the shore of the river that were very smelly.
We’ve collected a list of cookbooks that encompass traditional recipes, some of which have illustrated essays that provide their perspective on a variety of indigenous food traditions as well as the cultural practices around preparing and serving food.
Please read on to view this list and add these to your bookshelf to learn and cook from. Please be sensitive and respectful to any cultural practices that are called for in these recipes, and observe them if you are able.
Sherman is an Oglala Lakota man called Sioux Chef. There are no European ingredients in this cookbook. He has removed the flour, sugar and dairy ingredients. He highlights food from the Dakotas and Minnesota regions. Some recipes include smoked white bean paste, cedar braised bison, and roasted corn sorbet. Take a closer look here.
This is more than just a cookbook, it is an encyclopedia of indigenous culinary knowledge we are so thankful exists. This cookbook features rich history and traditions of the native peoples of the Americas. It is produced by the Smithsonian National Museum of the American Indian. It includes essays and illustrations as well as 140 traditional recipes by native people from North and South America.
“This very important book will open the reader's mind to the culinary wisdom and ingenuity of the Native peoples of the Americas. Then it will open the reader's mouth to an enticing world of new flavors, which are in fact ancient and indigenous.”—Deborah Madison, author of Local Flavors: Cooking and Eating from America's Farmers' Markets
This cookbook brings Native American recipes into your kitchen. It celebrates the traditions around indigenous ingredients and has 150 recipes from across the United States from the Cherokee, Chippewa, Navajo, Sioux, Mohegan, Iroquois, Comanche, Hopi, and many other North American tribes. What is even better? Each chapter is introduced by a regional expert and explains the cultures of each tribe, their diets, their ceremonial use of food, and the historic dishes they developed. Check it out here.
This cookbook is an explosion of flavor and culinary history of indigeonous peoples from coast to coast. It even has rich illustrations from Gabriella Trujillo to compliment the recipes. Some highlights include: Chocolate Bison Chili, Sumac Seared Trout with Onion and Bacon. The 100 recipes have been interpreted for a more modern take. Take a look here.
This cookbook features recipes from the Pueblo peoples of New Mexico. It stays true to the original foods of the Pueblo peoples. It is based around meat, fowl, fish and a wide variety of whole grains, nuts, seeds, fruits, and vegetables. There are also 5 essays included that will help you learn more of the Pueblo history and culture. Read more here.
This cookbook brings recipes from Erdrich’s Ojibwe heritage as well as from other Native peoples from the Upper Midwest, such as Ho-Chunk, Menominee, Potawatomi, and Mandan. Recipe highlights include Ramp Kimchi, Manoomin Lasagna, and Venison Mole Chili! Grab the book here.
There are over 350 tasty recipes in this book from the Indigenous Peoples of the Appalachian Mountains.There are also essays about the history as well as poetry and education on everything from preserving wild game, to traditional cooking techniques. These recipes are traditional but include substitutions for more modern variations if needed. Highlights include Three Sisters Casserole, Southern Style Squirrel and Stuffed Sweet Potatoes. There is even a very hefty dessert section included! Take a look here.
Shane M. Chartrand has compiled an impressive cookbook celebrating the history, knowledge and stories of First Nation’s peoples. Chartrand has Cree parents and was raised by a Métis father and Mi’kmaw-Irish mother and he has spent ten years writing this cookbook. It features delicious Indigenous recipes that are progressive and features writings about how he learned to raise livestock as well as his upbringing. Grab a copy here.
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"Real talk...since my cancer was environmental and not hereditary I am super conscious of what goes into my body, especially protein. Post chemo left my body super low in iron so steak remains in my diet. I found Pre a few months ago and it’s the only meat I buy. Grass-fed, no added hormones and most importantly affordable. Eat better for your body people!"jaqueline
"Your steaks, especially the sirloin, ribeye, and filet mignon are absolutely delicious. Wasn’t sure how these cuts would taste grilled but they taste just as good if not better than cuts I’ve had a top notch steakhouses."Mario
"When our son was diagnosed with a rare medical disorder, it meant that we would have to change our diet as a family. Because his metabolism doesn’t function like a typical person’s, we have to be very careful about what we feed him. One of the changes we made was to use more grass-fed and finished beef in our cooking. We decided to give Pre a try, and we are so happy with the quality and taste of the meat. Buying from Pre gives us peace of mind and we feel confident knowing that we are using a product in the top of its class."Lindsay
"This beef is AMAZING! I'm from Wisconsin so a huge steak lover. This is some of the best beef, I've experienced and I've had beef around the world. It's a must try, and you'll understand what I mean."Tracy
"My husband and I loved having these filets once a week. I sear both sides and "in-between" in a very hot small Lodge cast iron skillet. I use a spatter guard. Then I place the skillet in a 400 degree oven for between 2min. 10-20 seconds. Perfect medium minus filets. My mouth is watering as I write this!!"Mary M.
"These steaks and other Pre products have been a staple in our home for over a year now and we continue to be fully satisfied with their consistently good quality and flavor. They are the perfect size, are delicious and easy to cook. Add Pre’s amazing customer service to it and you end up with an exceptional overall product!"K.G.
"Best steak I've had in a long time. I love being able to order grass fed beef that is way better than I can find in grocery stores. Really tastes great on the grill . I'm addicted to it now."Jeff S.
"First time trying the 10 Pack New York Strips. Oh My! had an unexpectedly warm day and whipped out the grill. Enough said. Delish !!!! Steaks are equally cut making cooking much easier for the desired temp."Lu H.