The Sioux Chef's Indigenous Kitchen
| AUTHOR | Sherman, Sean; Dooley, Beth; Dooley, Beth |
| PUBLISHER | University of Minnesota Press (10/10/2017) |
| PRODUCT TYPE | Hardcover (Hardcover) |
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. PaulMagazine 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Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
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. PaulMagazine 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Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
Beth Dooley was born in New Jersey. She received her undergraduate degree from St. Lawrence University and a master's degree in writing from the University of New Hampshire. Beth is an experienced cook and food writer. A transplanted Easterner, she has lived in Minneapolis for fifteen years, writing for several of the major food companies located in the Midwest and for local and national magazines. Her books include It's the Berries and Peppers Hot and Sweet, both published by Garden Way. She is married and has three children. Lucia and Beth have coauthored articles for several magazines, including Fine Cooking.
With more than 80 photographs and illustration
Beth Dooley was born in New Jersey. She received her undergraduate degree from St. Lawrence University and a master's degree in writing from the University of New Hampshire. Beth is an experienced cook and food writer. A transplanted Easterner, she has lived in Minneapolis for fifteen years, writing for several of the major food companies located in the Midwest and for local and national magazines. Her books include It's the Berries and Peppers Hot and Sweet, both published by Garden Way. She is married and has three children. Lucia and Beth have coauthored articles for several magazines, including Fine Cooking.
With more than 80 photographs and illustration