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The Sioux Chef's indigenous kitchen
Here is real food: indigenous American fruits and vegetables, wild and foraged grains, 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 Si...
| Main Authors: | Sherman, Sean, 1974- (Author), Dooley, Beth (Author) |
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| Format: | Books Print Book |
| Language: | English |
| Published: |
Minneapolis :
University of Minnesota Press,
[2017]
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| Subjects: |
| Summary: |
Here is real food: indigenous American fruits and vegetables, wild and foraged grains, 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, he shares his approach to creating boldly seasoned foods that are vibrant and healthful, at once elegant and easy. Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and uses no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef's healthy plates embrace venison and rabbit, river and lake trout, duck, quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his recipes include Cedar-Braised Bison, Griddled Wild Rice Cakes, Amaranth Crackers with Smoked White Bean Paste, Three Sisters Salad, Deviled Duck Eggs, Smoked Turkey Soup, Roasted Corn Sorbet, and Hazelnut-Maple Bites. The Sioux Chef's Indigenous Kitchen is a rich education in 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. -- From page 2 of cover. |
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| Physical Description: |
225 pages : illustrations (chiefly color) ; 27 cm |
| Awards: |
NEMBA (Northeastern Minnesota Book Award) nominee, 2017. James Beard Foundation Award Winner, 2018 |
| Bibliography: |
Includes bibliographical references and index. |
| ISBN: |
9780816699797 0816699798 |
| Author Notes: |
Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio , Guardian UK , Saveur , and the New York Times . Beth Dooley is author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen , Minnesota's Bounty: The Farmers Market Cookbook , and The Birchwood Cafe Cookbook , all published by the University of Minnesota Press. She has also written a memoir, In Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland . |