Research Catalog

The Sioux Chef's indigenous kitchen

Title
The Sioux Chef's indigenous kitchen / Sean Sherman ; with Beth Dooley.
Author
Sherman, Sean, 1974-
Publication
Minneapolis : University of Minnesota Press, [2017]

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FormatAccessStatusCall NumberLocation
TextUse in libraryRequestJFF 18-166Schwarzman Building - Main Reading Room 315

Details

Additional Authors
Dooley, Beth
Description
225 pages : illustrations (chiefly color); 27 cm
Subjects
Genre/Form
Cookbooks.
Bibliography (note)
  • Includes bibliographical references and index.
Call Number
JFF 18-166
ISBN
  • 9780816699797
  • 0816699798
LCCN
2017020954
OCLC
982091564
Author
Sherman, Sean, 1974- author.
Title
The Sioux Chef's indigenous kitchen / Sean Sherman ; with Beth Dooley.
Publisher
Minneapolis : University of Minnesota Press, [2017]
Type of Content
text
Type of Medium
unmediated
Type of Carrier
volume
Bibliography
Includes bibliographical references and index.
Summary
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 Sherman dispels outdated notions of Native American fare -- no fry bread or Indian tacos here -- and no European staples such as wheat flour, dairy products, sugar, and domestic pork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.
Added Author
Dooley, Beth, author.
Research Call Number
JFF 18-166
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