The Sioux chef's indigenous kitchen
(Book)

Book Cover
Average Rating
Contributors
Dooley, Beth, author.
Published
Minneapolis : University of Minnesota Press, [2017].
ISBN
9780816699797, 0816699798
Status

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LocationCall NumberStatus
Addison Public Library - 2nd Floor - Adult Books641.59297 SHEOn Shelf
Berwyn Public Library - StacksCOOKING WORLD AMERICANOn Shelf
Bloomingdale Public Library - Nonfiction641.59297 SHEOn Shelf
Blue Island Public Library - Stacks641.59 SHEOn Shelf
Cicero Public Library - Stacks641.59297 SHEOn Shelf
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Published
Minneapolis : University of Minnesota Press, [2017].
Format
Book
Physical Desc
225 pages : illustrations (chiefly color) ; 27 cm
Language
English
ISBN
9780816699797, 0816699798

Notes

Bibliography
Includes bibliographical references (page 209-210) and index.
Description
"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 Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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"--,Provided by publisher.

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Citations

APA Citation, 7th Edition (style guide)

Sherman, S., & Dooley, B. (2017). The Sioux chef's indigenous kitchen . University of Minnesota Press.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Sherman, Sean, 1974- and Beth, Dooley. 2017. The Sioux Chef's Indigenous Kitchen. University of Minnesota Press.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Sherman, Sean, 1974- and Beth, Dooley. The Sioux Chef's Indigenous Kitchen University of Minnesota Press, 2017.

MLA Citation, 9th Edition (style guide)

Sherman, Sean, and Beth Dooley. The Sioux Chef's Indigenous Kitchen University of Minnesota Press, 2017.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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