The Sioux Chef's Indigenous Kitchen
Language: English
Published by Univ of Minnesota Press, 2017
- Hardcover
- Used
Seller: Eat My Words Books, Minneapolis, MN, U.S.A.Eat My Words Books
AbeBooks seller since August 28, 2014
Condition: Used - Near fine
£ 13.21
Quantity: 1 available
Add to basketItem description from seller
Binding is solid. Pages unmarked and bright. Decorative cover has little or no wear. No dustjacket, as issued. ; 7 X 1 X 10 inches; 256 pages.
Seller Inventory # 40518
- Title
- The Sioux Chef's Indigenous Kitchen
- Author
- Sherman, Sean & Beth Dooley
- Publisher
- Univ of Minnesota Press
- Publication year
- 2017
- Condition
- Near Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0816699798
- ISBN 13
- 9780816699797
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Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
"Synopsis" may belong to another edition of this title.
About the Author
Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times.
Beth Dooley is author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen, Minnesota’s Bounty: The Farmers Market Cookbook, and The Birchwood Cafe Cookbook, all published by the University of Minnesota Press. She has also written a memoir, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland.
"About the title" may belong to another edition of this title.
Eat My Words Books
Minneapolis, MN, U.S.A.
AbeBooks seller since August 28, 2014
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