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Search Results Showing Item 4 of 5 Preferred library: Easton Public Library?

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

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

Available copies

  • 1 of 5 copies available at Bibliomation.
Location Call Number / Copy Notes Barcode Shelving Location Status Due Date
Edith Wheeler Memorial Library - Monroe 641.59297 SHERMAN (Text to phone) 34026141099577 Adult Nonfiction Checked out 11/02/2021
Killingly Library 641.59297 She (Text to phone) 34040141223921 Adult Nonfiction Checked out 10/14/2021
Mark Twain Library Association - Redding 641.59 She (Text to phone) 33620143614333 Adult Nonfiction Checked out 11/02/2021
Milford Public Library 641.592 S (Text to phone) 34013140791586 Adult Nonfiction Checked out 11/04/2021
Ridgefield Library 641.59297 SHE (Text to phone) 34010141328285 Adult Nonfiction Available -

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Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: 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: Local foods
Cooking (Game)
Indian cooking
Lakota Indians Food
Genre: Cookbooks.
Search Results Showing Item 4 of 5 Preferred library: Easton Public Library?

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