The Sioux Chef's indigenous kitchen
(Book)
Author
Contributors
Dooley, Beth, author.
Published
Minneapolis : University of Minnesota Press, [2017].
Physical Description
225 pages : illustrations (chiefly color) ; 27 cm
Appears on list
Status
Albany Co. Public Library - Nonfiction
641.59297 SHERMAN
1 available
641.59297 SHERMAN
1 available
Summary
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Also in this Series
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Copies
Location | Call Number | Note | Status |
---|---|---|---|
Albany Co. Public Library - Nonfiction | 641.59297 SHERMAN | On Shelf |
Location | Call Number | Note | Status |
---|---|---|---|
Campbell Co. Public Library - Nonfiction | 641.59297 SHERMAN 2017 | On Shelf | |
Crook Co. Library - Nonfiction | 641.59 SHE | On Shelf | |
Fremont Co. - Lander - Main collection | 641.592 SHERM | On Shelf | |
Fremont Co. - Riverton - Nonfiction | 641.5929 SHERMAN | On Shelf | |
Laramie Co. Library - Cheyenne - Third Floor | 641.59297 SHE | Being transferred between libraries |
Subjects
Library of Congress Subjects
More Details
Published
Minneapolis : University of Minnesota Press, [2017].
Format
Book
Language
English
Notes
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 Sherman dispels outdated notions of Native American fare -- no fry bread or Indian tacos here -- and no European staples such as wheat flour, dairy products, sugar, and domestic pork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.
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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.