The Sioux Chef's Indigenous Kitchen

The Sioux Chef's Indigenous Kitchen

Book - 2017
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"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 Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
Publisher: Minneapolis : University of Minnesota Press, [2017]
Characteristics: 225 pages : color illustrations ; 27 cm
ISBN: 9780816699797 (hardback)
0816699798 (hardback)
Call Number: 641.5929 SHERMAN


From Library Staff

List - Cooking With the Best
JeffcoBooks May 15, 2018

Winner. Category: American Food. Also named one of the best cookbooks of 2017 by NPR Sherman used wild and foraged ingredients to make fabulous Sioux dishes that are a far cry from the fry bread we associate with traditional Native American Food.

From the critics

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May 08, 2019

Amazing cookbook, so many simple yet delicious recipes with ingrediants that are plentiful in the region, such as bison.
The book is very well organized with stunning photography as well as informative pieces explaining the origin of the recipes, cultural significance etc.

Overall amazing cookbook with plenty of fresh yet doable recipes! would recommend especially if your trying to find nutritious recipes that use ingrediants that can be found locally.

Jun 29, 2018

On an afternoon you want to curl up with a cookbook, this is a good one. I applaud the author and chef. So interesting to read about ingredients; gorgeous photography.

Mar 28, 2018

Amazing, your tummy will thank you, Wild rice sorbet, crispy duck legs, cedar braised bison mmmmm so yummy, corn cookies, ok I am off to cook. If you borrow this book remember I able available for supper most evenings, just let me know where and when. teehee

Feb 20, 2018

Very interesting cookbook, based off the originally cuisine of the Sioux Indians. There is also many pages of historical content that I found very interesting. I highly recommend it.


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