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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 - Table of Contents 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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Table of Contents

The Sioux Chef's Indigenous Kitchen

SectionSection DescriptionPage Number
Introductionp. 1
    How to Use This Bookp. 7
        (Not) Fry Breadp. 9
Fields and Gardensp. 11
    Roasted Corn with Wild Greens Pestop. 13
    Three Sisters Summertime Salad with Smoked Troutp. 14
    Wojape Mint Saucep. 15
        Locavores and Trade-a-voresp. 16
    Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnutsp. 17
    Maple Dressingp. 18
        Hopnissp. 18
    Spring Salad with Tamarack Honey Drizzlep. 19
    Deviled Duck Eggsp. 21
    Duck Egg Aiolip. 23
    Wild Greens Pestop. 24
        Wild Greensp. 25
    Stuffed Squash Blossomsp. 28
    Sautéed Corn Mushrooms with Fresh Corn and Fried Sagep. 29
        Corn Mushroomsp. 31
    Braised Sunflowers (or Sunchokes)p. 32
    Griddied Maple Squashp. 33
        Gete Okosomin-Big Old Squashp. 34
    Cedar-Braised Beansp. 36
    Crispy Bean Cakesp. 38
        Beansp. 40
    Three Sisters Mashp. 43
    Smoked Whitefish and White Bean Spreadp. 44
    Spreadp. 44
        Sunchokesp. 45
    Maple-Sage Roasted Vegetablesp. 46
        The Language of Cornp. 47
    Simple Corn Cakes with Assorted Toppingsp. 51
            Blue Corn Cake Variationp. 52
    Hominy Cakesp. 53
        Teosintep. 54
    Kneel Down Breadp. 55
    Sioux Chef Tamalesp. 57
    Old-Fashioned Cornmeal Mush with Poached Eggsp. 59
    Amaranth Crackersp. 60
        Amaranthp. 60
    Wild Rice Cakesp. 63
    Sorrel Saucep. 64
    Summer's Vegetable Soup with Wild Greensp. 65
    Missouri River Pozolep. 66
    Hearty Mushroom, Sweet Potato, and Bean Soupp. 67
    Fish Head and Wild Rice Soupp. 69
    White Bean and Winter Squash Soupp. 70
    Smoked Turkey and Acorn Soupp. 71
    Squash and Apple Soup with Cranberry Saucep. 73
    Black Bean and Yucca Soup with Warming Spicesp. 74
        Wozupi-An Indigenous Farm of the Mdewakanton Tribe, Minnesotap. 75
Prairies and Lakesp. 77
        Wild Ricep. 79
    Real Wild Ricep. 81
    Tatanka Truck Fried Wild Rice Bowlp. 83
    Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberriesp. 84
    Cranberriesp. 84
        Mushroomsp. 85
    Timpsuia Cakes with Cedar-Braised Beansp. 86
        Timpsulap. 87
    Smoked Whitefish or Troutp. 89
    Wild Rice-Crusted Walleyep. 90
        Red Lake Walleye-The Good Fish Storyp. 91
    Herb-Roasted Fishp. 92
    Tatanka Truck Sunflower-Crusted Troutp. 93
        Cattailsp. 94
    Grouse with Cranberry and Sagep. 95
    Maple-Juniper Roast Pheasantp. 97
    Sweet and Sour Roast Goose with Autumn Squash and Cranberriesp. 98
    Sage and Rose-Hip Roasted Duckp. 99
    Seared Duck Breast with Cider Glazep. 100
        Rendering Duck or Goose Fatp. 101
    Crispy Duck Legsp. 102
    Duck Pâté, with Dried Applep. 103
    Duck and Wild Rice Pemmicanp. 104
    Smoked Duck or Pheasantp. 106
    Roast Turkey, Wild Onions, Maple Squash, and Cranberry Saucep. 107
    Cider-Braised Turkey Thighsp. 109
    Maple-Brined Smoked Turkeyp. 110
        Rabbitp. 111
    Old-Fashioned Rabbit Stewp. 113
    Rabbit Braised with Apples and Mintp. 115
        Bisonp. 116
    Bison Tartarep. 117
    Bison Ribsp. 118
        The Noble Way to Huntp. 119
    Cedar-Braised Bisonp. 120
        Braising, An Ancient Methodp. 120
    Indigenous Tacosp. 122
        Tankap. 123
    Bison Wasnap. 125
    Hunter's Stewp. 126
    Grilled Bison Skewers with Wojapep. 128
        Tanigap. 128
    Lamb Sausagep. 129
    Venison Chops with Apples and Cranberriesp. 130
    Venison or Elk Stew with Hominyp. 131
Nature's Sweets, Teas, and Refreshing Drinksp. 133
    Sunflower Cookiesp. 135
        Edible Flowersp. 135
    Autumn Harvest Cookiesp. 136
    Corn Cookiesp. 138
    Amaranth Bitesp. 139
    Chocolate Pecan Bitesp. 140
        Chestnutsp. 141
    Raspberry-Rose-Hip Saucep. 142
    Acorn and Wild Rice Cakesp. 143
    Popped Amaranth Cakes (Alegría)p. 144
    Wild Rice Puddingp. 145
        Ricing Moonp. 145
    Sunflower Milk Sorbetp. 146
        Sunflowersp. 146
    Sweet Corn Sorbetp. 147
    Hazelnut Maple Sorbetp. 148
    Wild Rice Sorbetp. 149
    Maple Squash Sorbet with Cranberry-Saucep. 149
    Blueberry-Raspberry-Bergamot Spoon Sweetp. 150
    Wild Apple Sauce (Savory or Sweet)p. 151
    Caramelized Seed Mixp. 152
    Roasted in the Shell Sunflower Seedsp. 153
    Indigenous Granolap. 155
    Native Granola Barsp. 156
    Seed Savers Snacksp. 158
            Roasted Maple Seedsp. 158
            Toasted Pumpkin and Squash Seedsp. 158
            Toasted Sunflower Seedsp. 158
    Maple Bruleed Squash with Blueberriesp. 159
        Tobaccop. 159
    Teas and Refreshing Drinksp. 161
            Labrador Teap. 161
            Cedar Teap. 161
            Mint Teap. 162
            Bergamot Teap. 162
            Raspberry Leaf Teap. 162
            Chagap. 163
            Sumac Lemonadep. 163
        The Firewater Mythp. 163
The Indigenous Pantryp. 164
    Sunny Butterp. 166
    Indigenous Floursp. 167
            Wild Rice Flourp. 167
            Vegetable Flourp. 167
            Acorn Meal Flourp. 169
            Hazelnut Flourp. 169
            Chestnut Flourp. 169
    Indigenous Stocksp. 170
            Wild Rice Stockp. 170
            Corn Stockp. 170
            Cedar Bean Stockp. 170
            Fish, Game, Meat Stockp. 170
    Wojapep. 173
    Sproutsp. 174
    Puffed Wild Ricep. 175
        Rampsp. 175
    Corn Nutsp. 176
    Dried Mushroomsp. 177
    Dried Apple Slicesp. 177
        Tapping Trees-More than Maplep. 178
        Maple Wine and Vinegarp. 179
    Native Herbs and Seasoningsp. 181
    Culinary Ashp. 182
        Staghorn Sumacp. 182
        Mineral Saltp. 183
            Smoked Saltp. 183
Indigenous Partners and Guidesp. 184
    Chef Rich Francis
    Scallops with Three Sisters Reduction and Four Medicinesp. 185
    Chef Karlos Baca
    Navajo Tea-Smoked Quail with Manoomin Fritter, Pickled Cholla, and Lichii Saucep. 186
        Nourishing Traditionp. 187
    Chef Lois Ellen Frank
    Coriander-Cured Elk with Dried Chokecherry Saucep. 188
    Chef Andrea Murdoch
    Inca Trail Mixp. 190
    Chef Brian Tatsukawa
    J. D. Kinlacheeny's Chilchin (Sumac)
    Puddingp. 191
    Terri Ami's Blue Corn Mushp. 192
    Chef Freddie Bitsoie
    Corn Brothp. 193
    Felicia Cocotzin Ruiz
    Two-Fruit Jam Scattered with Seedsp. 194
    Valerie Segrest
    Wild Berries with Amaranthp. 195
Feasts of the Moonp. 196
        Spirit Platep. 197
    Dinner of the Flower Moon, Waabigwanii-giizisp. 198
    Dinner of the Chokecherry Moon, Canpasapa Wip. 199
    Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizisp. 200
    Feast of the Wild Rice Moon, Maoominike-giizisp. 201
    Dinner of the Great Spirit Moon, Gichi-manidoo-giizisp. 202
    Feast of the Sorcerer and the Eagle, Mixteco-inspired menup. 203
    Owamni and the Buffalo Skyp. 204
Acknowledgmentsp. 206
Resourcesp. 209
Photography Creditsp. 211
Indexp. 213

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