The Sioux Chef's indigenous kitchen
Record details
- ISBN: 0816699798 (hardcover)
- ISBN: 9780816699797 (hardcover)
- ISBN: 0816699798 : HRD
- ISBN: 9780816699797 : HRD
- ISBN: 9780816699797 (hardback)
- ISBN: 0816699798 (hardback)
-
Physical Description:
225 pages : illustrations (chiefly color) ; 27 cm
print - Publisher: Minneapolis : University of Minnesota Press, [2017]
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 Sherman dispels outdated notions of Native American fare -- no fry bread or Indian tacos here -- and no European staples such as wheat flour, dairy products, sugar, and domestic pork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. |
Search for related items by subject
Subject: | Local foods Cooking (Game) Indian cooking Lakota Indians Food |
Genre: | Cookbooks. |
Available copies
- 6 of 7 copies available at Bibliomation.
Holds
- 0 current holds with 7 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
---|---|---|---|---|---|
Beardsley & Memorial Library - Winsted | 641.59 SHERMAN (Text) | 33750000072304 | Adult Nonfiction | Available | - |
Beekley Community Library - New Hartford | 641.59297 SHERMAN, S. (Text) | 32544072567349 | Adult Nonfiction | Available | - |
Edith Wheeler Memorial Library - Monroe | 641.59297 SHERMAN (Text) | 34026141099577 | Adult Nonfiction | Available | - |
Killingly Library | 641.59297 She (Text) | 34040141223921 | Adult Nonfiction | Available | - |
Mark Twain Library Association - Redding | 641.5929 She (Text) | 33620143614333 | Adult Nonfiction | Available | - |
Milford Public Library | 641.592 S (Text) | 34013140791586 | Adult Nonfiction | Checked out | 05/08/2024 |
Ridgefield Library | 641.59297 SHE (Text) | 34010141328285 | Adult Nonfiction | Available | - |
The Sioux Chef's Indigenous Kitchen
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Summary
The Sioux Chef's Indigenous Kitchen
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle , Mpls. St. Paul Magazine and others Here is real food--our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. 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 breakout book, The Sioux Chef's Indigenous Kitchen , 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 Sioux Chef's Indigenous Kitchen is a rich education and 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.