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The Sioux Chef's indigenous kitchen / Sean Sherman ; with Beth Dooley.

Sherman, Sean, 1974- (author.). Dooley, Beth, (author.).

Available copies

  • 5 of 6 copies available at Bibliomation. (Show)
  • 0 of 0 copies available at Easton Public Library.

Current holds

0 current holds with 6 total copies.

Location Call Number / Copy Notes Barcode Shelving Location Status Due Date

Record details

  • ISBN: 0816699798 (hardback)
  • ISBN: 9780816699797 (hardback)
  • ISBN: 9780816699797 : HRD
  • ISBN: 0816699798 : HRD
  • ISBN: 9780816699797 (hardcover)
  • ISBN: 0816699798 (hardcover)
  • Physical Description: 225 pages : illustrations (chiefly color) ; 27 cm
  • Publisher: Minneapolis : University of Minnesota Press, [2017]

Content descriptions

Bibliography, etc. Note:
Includes bibliographical references and index.
Formatted Contents Note:
Machine generated contents note: Contents Introduction How to Use This Book (Not) Frybread Fields and Gardens Roasted Corn with Wild Green Pesto Three Sisters Summertime Salad with Smoked Trout Wojape Mint Sauce Locavores and Trade-a-vores Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts Maple Vinaigrette Spring Salad with Tamarack Honey Drizzle Hopniss Deviled Duck Eggs Duck Egg Aioli Wild Green Pesto Wild Greens Stuffed Squash Blossoms Corn Mushrooms Sauteed Corn Mushrooms with Fresh Corn and Fried Sage Braised Sunflowers (or Sunchokes) Griddled Maple Squash Gete Okosomin -- Big Old Squash Cedar Braised Beans Beans Crispy Bean Cakes Three Sisters Mash Smoked Whitefish and White Bean Spread Sunchokes Maple-Sage Roasted Vegetables The Language of Corn Simple Corn Cakes with Assorted Toppings Blue Corn Cake Variation Hominy Cakes Teosinte Kneel Down Bread Sioux Chef Tamales Old-fashioned Cornmeal Mush with Poached Eggs Amaranth Amaranth Crackers Wild Rice Cakes Sorrel Sauce Summer's Vegetable Soup with Wild Greens Missouri River Pozole Hearty Mushroom, Sweet Potato, and Bean Soup Fish Head and Wild Rice Soup White Bean and Winter Squash Soup Wozupi -- An Indigenous Farm of the Mdewakanton Tribe, Minnesota Smoked Turkey and Acorn Soup Squash and Apple Soup with Cranberry Coulis Black Bean and Yucca Soup with Warming Spices Prairies and Lakes Wild Rice Real Wild Rice Tatanka Truck Fried Wild Rice Bowl Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries Mushrooms Timpsula Cakes with Cedar Braised Beans Timpsula Smoked Whitefish or Trout Cattails Wild Rice Crusted Walleye Red Lake Walleye -- the Good Fish Story Herb-roasted Fish Tatanka Truck Sunflower Crusted Trout Maple-Juniper Roast Pheasant Grouse with Cranberry and Sage Sweet and Sour Roast Goose with Autumn Squash and Cranberries Seared Duck Breast with Cider Glaze Sage and Rosehip Roasted Duck Crispy Duck Legs Rendering Duck or Goose Fat Duck Pate, Preserved Apple Stock, and Dried Apple Duck and Wild Rice Pemmican Smoked Duck or Pheasant Roast Turkey, Wild Onions, Maple Squash, and Cranberry Coulis Maple-brined Smoked Turkey Cider Braised Turkey Thighs Rabbit Old-fashioned Rabbit Stew Rabbit Braised with Apples and Mint Bison Bison Tartar The Noble Way to Hunt Bison Ribs Braising, an Ancient Method Cedar Braised Bison Grilled Bison Skewers with Wojape Indigenous Tacos Tanka Bison Wasna Taniga Hunter's Stew Churro Lamb Sausage Venison Chop with Apples and Cranberries Venison or Elk Stew with Hominy Sweets and Teas Sunflower Cookies Edible Flowers Corn Cookies Autumn Harvest Cookies Amaranth Bites Chocolate Pecan Bites Chestnuts Raspberry-Rosehip Sauce Acorn and Wild Rice Cakes Popped Amaranth Cakes (Alegría) Wild Rice Pudding Rice Moon Sunflower Milk Sorbet Sunflowers Sweet Corn Sorbet Hazelnut Maple Sorbet Wild Rice Sorbet Maple Squash Sorbet with Cranberry Coulis Blueberry-Raspberry-Bergamot Spoon Sweet Wild Apple Sauce (Savory or Sweet) Caramelized Seed Mix Roasted in the Shell Sunflower Seeds Roasted Maple Seeds Indigenous Granola Native Granola Bars Maple Bruleed Squash with Blueberries Tobacco Teas and Refreshing Drinks Labrador Tea Cedar Tea The Firewater Myth Mint Tea Bergamot Tea Raspberry Leaf Tea Chaga Sumac Lemonade The Indigenous Pantry Sunny Butter Indigenous Flours Wild Rice Flour Vegetable Flour Acorn Meal Flour Hazelnut Flour Chestnut Flour Indigenous Stocks Wild Rice Stock Corn Stock Fish, Game, Meat Stock Wojape Sprouts Wild Onions and Ramps Puffed Wild Rice Corn Nuts Dried Mushrooms Tapping Trees -- More Than Maple Maple Wine and Vinegar Native Herbs and Seasonings Staghorn Sumac Mineral Salt Culinary Ash Indigenous Partners and Guides Chef Rich Francis -- Scallops with Three Sisters Reduction and Four Medicines Chef Karlos Baca -- Labrador Tea Smoked Quail with Manoomin Fritter and Wojape Chef Lois Ellen Frank -- Juniper Cured Elk with Dried Chokecherry Sauce Chef Andrea Murdoch -- Inca Trail Mix Chef Freddie Bitsoie -- Corn Broth Chef Brian Tatsukawa JD Kinlacheeny's Chilchin (Sumac) Pudding Terri Ami's Blue Corn Mush Felicia Cocotzin Ruiz -- Two Fruit Jam Scattered with Seeds Valerie Segrest -- Wild Berries with Amaranth Nourishing Tradition Feasts of the Moon Spirit Plate Dinner of the Blossom Moon, Waabigwani-giizis Dinner of the Chokecherry Moon Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis Feast of the Wild Rice Moon Dinner of the Little Spirit Moon, Gichi-manidoo-giizis Feast of the Sorcerer and the Eagle Owamni and the Buffalo Sky Acknowledgments Resources Photography Credits Index.
Introduction. How to use this book ; (Not) frybread -- Fields and gardens. Roasted corn with wild green pesto ; Three Sisters summertime salad with smoked trout ; Wojape mint sauce ; Locavores and trade-a-vores ; Salad of griddled squash, apples, wild greens, and toasted walnuts : Maple vinaigrette ; Hopniss ; Spring salad with tamarack honey drizzle ; Hopniss ; Deviled duck eggs ; Duck egg aioli ; Wild greens pesto ; Wild greens ; Stuffed squash blossoms ; Sautéed corn mushrooms with fresh corn and fried sage ; Corn mushrooms ; Braised sunflowers (or sunchokes) ; Griddled maple squash ; Gete okosomin : big old squash ; Cedar braised beans ; Crispy bean cakes ; Beans ; Three Sisters mash ; Smoked whitefish and white bean spread ; Sunchokes ; Maple-sage roasted vegetables ; The language of corn ; Simple corn cakes with assorted toppings ; Blue corn cake variation ; Hominy cakes ; Teosinte ; Kneel down bread ; Sioux Chef tamales ; Old-fashioned cornmeal mush with poached eggs ; Amaranth crackers ; Amaranth ; Wild rice cakes ; Sorrel sauce ; Summer's vegetable soup with wild greens ; Missouri River pozole ; Hearty mushroom, sweet potato, and bean soup ; Fish head and wild rice soup ; White bean and winter squash soup ; Smoked turkey and acorn soup ; Squash and apple soup with cranberry sauce ; Black bean and yucca soup with warming spices ; Wozupi : an indigenous farm of the Mdewakanton tribe, Minnesota -- Prairies and lakes. Wild rice ; Real wild rice ; Tatanka Truck fried wild rice bowl ; Wild rice pilaf with wild mushrooms, roasted chestnuts, and dried cranberries ; Mushrooms ; Timpsula cakes with cedar braised beans ; Timpsula ; Smoked whitefish or trout ; Wild rice crusted walleye ; Red Lake walleye : the good fish story ; Herb-roasted fish ; Tatanka Truck sunflower crusted trout ; Cattails ; Grouse with cranberry and sage ; Maple-juniper roast pheasant ; Sweet and sour roast goose with autumn squash and cranberries ; Sage and rose-hip roasted duck.
Seared duck breast with cider glaze ; Rendering duck or goose fat ; Crispy duck legs ; Duck pâté, with dried apple ; Duck and wild rice pemmican ; Smoked duck or pheasant ; Roast turkey, wild onions, maple squash, and cranberry sauce ; Cider-braised turkey thighs ; Maple-brined smoked turkey ; Rabbit ; Old-fashioned rabbit stew ; Rabbit braised with apples and mint ; Bison ; Bison tartare ; Bison ribs ; The noble way to hunt ; Cedar-raised bison ; Braising. An ancient method ; Indigenous tacos ; Tanka ; Bison wasna ; Hunter's stew ; Grilled bison skewers with wojape ; Taniga ; Lamb sausage ; Venison chops with apples and cranberries ; Venison or elk stew with hominy -- Nature's sweets, teas and refreshing drinks. Sunflower cookies ; Edible flowers ; Autumn harvest cookies ; Corn cookies ; Amaranth bites ; Chocolate pecan bites ; Chestnuts ; Raspberry-rosehip sauce ; Acorn and wild rice cakes ; Popped amaranth cakes (alegria) ; Wild rice pudding ; Ricing moon ; Sunflower milk sorbet ; Sunflowers ; Sweet corn sorbet ; Hazelnut maple sorbet ; Wild rice sorbet ; Maple squash sorbet with cranberry sauce ; Blueberry-raspberry-bergamot spoon sweet ; Wild apple sauce (savory or sweet) ; Caramelized seed mix ; Roasted in the shell sunflower seeds ; Indigenous granola ; Native granola bars ; Seed savers snacks ; Roasted maple seed ; Toasted pumpkin and squash seeds ; Toasted sunflower seeds ; Maple bruleed squash with blueberries ; Tobacco ; Teas and refreshing drinks. Labrador tea ; Cedar tea ; Mint tea ; Bergamot teas ; Raspberry leaf tea ; Chaga ; Sumac lemonade ; The firewater myth.
The indigenous pantry. Sunny butter ; Indigenous flours ; Wild rice flour ; Vegetable flour ; Acorn meal flour ; Hazelnut flour ; Chestnut flour ; Indigenous stocks ; Wild rice stock ; Corn stock ; Cedar bean stock ; Fish, game, meat stock ; Wojape ; Sprouts ; Puffed wild rice ; Ramps ; Corn nuts ; Dried mushrooms ; Dried apple slices ; Tapping trees : more than maple ; Maple wine and vinegar ; Native herbs and seasonings ; Culinary ash ; Staghorn sumac ; Mineral salt ; Smoked salt -- Indigenous partners and guides. Chef Rich Francis : Scallops with Three Sisters reduction and four medicines ; Chef Karlos Baca : Navajo tea-smoked quail with manoomin fritter, pickled cholla, and lichii sauce ; Nourishing tradition ; Chef Lois Ellen Frank : Coriander-cured elk with dried chokecherry sauce ; Chef Andrea Murdoch : Inca trail mix ; Chelf Brian Tatsukawa : J.D. Kinlacheeny's chilchin (sumac) pudding ; Terri Arnie's blue corn mush ; Chef Freddie Bitsoie : Corn broth ; Felicia Cocotzin Ruiz : Two-fruit jam scattered with seeds ; Valerie Segrest : WIld berries with amaranth -- Feasts of the moon. Spirit plate ; Dinner of the Blossom Moon, Waabigwani-giizis ; Dinner of the Chokecherry Moon, Canpasapa wi ; Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis ; Feast of the Wild Rice Moon, Maoominike-giizis ; Dinner of the Little Spirit Moon, Gichi-manidoo-giizis ; Feast of the Sorcerer and the Eagle, Mixteco-inspired menu ; Owamni and the Buffalo-sky.
Summary, etc.:
Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his first cookbook, Sherman shares his approach to creating boldly-seasoned foods that are vibrant, healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare -- no fry bread or Indian tacos here -- and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut-maple bites. The work is a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.
Subject: Lakota Indians > Food.
Indian cooking.
Cooking (Game)
Local foods.
Genre: Cookbooks.

Syndetic Solutions - Publishers Weekly Review for ISBN Number 0816699798
The Sioux Chef's Indigenous Kitchen
The Sioux Chef's Indigenous Kitchen
by Sherman, Sean; Dooley, Beth (Contribution by)
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Publishers Weekly Review

The Sioux Chef's Indigenous Kitchen

Publishers Weekly

(c) Copyright PWxyz, LLC. All rights reserved

Sherman introduces readers to the healthy food of the Dakota and Minnesota territories, with surprising and tasty results. Sherman grew up on the Pine Ridge Reservation in South Dakota and later started a Minneapolis catering company called the Sioux Chef, which focuses on Native American cuisine and serves as the inspiration for this delightful cookbook. Recipes include wild-rice cakes, white-bean and winter-squash soup, rabbit braised with apples and mint, and a simple sweet-corn sorbet. Ingredients are all indigenous to North America and are easily sourced, and Sherman's instructions are clear and to the point. One dish commonly associated with Native Americans-fry bread-is omitted by design (Sherman notes that the dish came about "150 years ago when the U.S. government forced our ancestors from the homelands"). Interestingly, none of his recipes call for flour or sugar (maple syrup is his sweetener of choice). This is an illuminating guide to Native American food that will enthrall home cooks and food historians alike. (Oct.) © Copyright PWxyz, LLC. All rights reserved.

Syndetic Solutions - BookList Review for ISBN Number 0816699798
The Sioux Chef's Indigenous Kitchen
The Sioux Chef's Indigenous Kitchen
by Sherman, Sean; Dooley, Beth (Contribution by)
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BookList Review

The Sioux Chef's Indigenous Kitchen


From Booklist, Copyright (c) American Library Association. Used with permission.

Few Americans have a sound grasp of what constitutes genuine Native American cooking, yet a host of culinary gifts from Native Americans can be found in kitchens across the country and beyond: corn, wild rice, and maple syrup, to name only a few of the best known. Oglala Lakota chef Sherman has set out to educate the U.S. about its indigenous fruits and vegetables. Starting from his base in the northern Midwest and Great Plains and extending into Navajo lands, he ably demonstrates just how tasty and sophisticated the produce of the nation's heartland can be. With the current trend in the world's finest and most expensive restaurants to present novel flavors from locally foraged foods, Sherman appears less a culinary historian than an avant-garde chef. He succeeds in making authentic Native American cuisine approachable for the home cook. Menus based on lunar seasons encourage his readers to open up to new eating and celebrating opportunities.--Knoblauch, Mark Copyright 2017 Booklist

Syndetic Solutions - Library Journal Review for ISBN Number 0816699798
The Sioux Chef's Indigenous Kitchen
The Sioux Chef's Indigenous Kitchen
by Sherman, Sean; Dooley, Beth (Contribution by)
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Library Journal Review

The Sioux Chef's Indigenous Kitchen

Library Journal

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Oglala Lakota chef Sherman is the founder of the Sioux Chef (, a Minneapolis-based business committed to revitalizing Native American cuisine and food culture. Writing with noted cookbook author Dooley (Savory Sweet), the author interweaves recipes, menus, and personal stories with the research that has informed his vision of the modern indigenous kitchen. Many recipes are simple, including old-fashioned cornmeal mush with poached eggs, sage and rose-hip roasted duck, and hazelnut maple sorbet. The more complex recipes are not so much technically challenging as time-consuming, requiring readers to pre-prepare stocks, sauces, flours, rendered fats, or other components. As a result of Sherman's emphasis on authentic ingredients and the precolonial diet, the recipes are wheat-, dairy-, and sugar-free. VERDICT Readers willing to venture beyond the bounds of convenience cooking can learn much from this thoughtful title. Highly recommended for food history collections. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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