The Sioux Chef's Indigenous Kitchen

West Bindery Verified independent store

→

Biographical Note: 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. Table of Contents: Contents Introduction How to Use This Book (Not) Frybread Fields and Gardens Roasted Corn with Wild Green Pesto Three Sisters Summertime Salad with Smoked Trout Wojape Mint Sauce Locavores and Trade-a-vores Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts Maple Vinaigrette Spring Salad with Tamarack Honey Drizzle Hopniss Deviled Duck Eggs Duck Egg Aioli Wild Green Pesto Wild Greens Stuffed Squash Blossoms Corn Mushrooms Sautéed Corn Mushrooms with Fresh Corn and Fried Sage Braised Sunflowers (or Sunchokes) Griddled Maple Squash Gete Okosomin--Big Old Squash Cedar Braised Beans Beans Crispy Bean Cakes Three Sisters Mash Smoked Whitefish and White Bean Spread Sunchokes Maple-Sage Roasted Vegetables The Language of Corn Simple Corn Cakes with Assorted Toppings Blue Corn Cake Variation Hominy Cakes Teosinte Kneel Down Bread Sioux Chef Tamales Old-fashioned Cornmeal Mush with Poached Eggs Amaranth Amaranth Crackers Wild Rice Cakes Sorrel Sauce Summer's Vegetable Soup with Wild Greens Missouri River Pozole Hearty Mushroom, Sweet Potato, and Bean Soup Fish Head and Wild Rice Soup White Bean and Winter Squash Soup Wozupi--An Indigenous Farm of the Mdewakanton Tribe, Minnesota Smoked Turkey and Acorn Soup Squash and Apple Soup with Cranberry Coulis Black Bean and Yucca Soup with Warming Spices Prairies and Lakes Wild Rice Real Wild Rice Tatanka Truck Fried Wild Rice Bowl Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries Mushrooms Timpsula Cakes with Cedar Braised Beans Timpsula Smoked Whitefish or Trout Cattails Wild Rice Crusted Walleye Red Lake Walleye--the Good Fish Story Herb-roasted Fish Tatanka Truck Sunflower Crusted Trout Maple-Juniper Roast Pheasant Grouse with Cranberry and Sage Sweet and Sour Roast Goose with Autumn Squash and Cranberries Seared Duck Breast with Cider Glaze Sage and Rosehip Roasted Duck Crispy Duck Legs Rendering Duck or Goose Fat Duck Pate, Preserved Apple Stock, and Dried Apple Duck and Wild Rice Pemmican Smoked Duck or Pheasant Roast Turkey, Wild Onions, Maple Squash, and Cranberry Coulis Maple-brined Smoked Turkey Cider Braised Turkey Thighs Rabbit Old-fashioned Rabbit Stew Rabbit Braised with Apples and Mint Bison Bison Tartar The Noble Way to Hunt Bison Ribs Braising, an Ancient Method Cedar Braised Bison Grilled Bison Skewers with Wojape Indigenous Tacos Tanka Bison Wasna Taniga Hunter's Stew Churro Lamb Sausage Venison Chop with Apples and Cranberries Venison or Elk Stew with Hominy Sweets and Teas Sunflower Cookies Edible Flowers Corn Cookies Autumn Harvest Cookies Amaranth Bites Chocolate Pecan Bites Chestnuts Raspberry-Rosehip Sauce Acorn and Wild Rice Cakes Popped Amaranth Cakes (Alegría) Wild Rice Pudding Rice Moon Sunflower Milk Sorbet Sunflowers Sweet Corn Sorbet Hazelnut Maple Sorbet Wild Rice Sorbet Maple Squash Sorbet with Cranberry Coulis Blueberry-Raspberry-Bergamot Spoon Sweet Wild Apple Sauce (Savory or Sweet) Caramelized Seed Mix Roasted in the Shell Sunflower Seeds Roasted Maple Seeds Indigenous Granola Native Granola Bars Maple Bruleed Squash with Blueberries Tobacco Teas and Refreshing Drinks Labrador Tea Cedar Tea The Firewater Myth Mint Tea Bergamot Tea Raspberry Leaf Tea Chaga Sumac Lemonade The Indigenous Pantry Sunny Butter Indigenous Flours Wild Rice Flour Vegetable Flour Acorn Meal Flour Hazelnut Flour Chestnut Flour Indigenous Stocks Wild Rice Stock Corn Stock Fish, Game, Meat Stock Wojape Sprouts Wild Onions and Ramps Puffed Wild Rice Corn Nuts Dried Mushrooms Tapping Trees--More Than Maple Maple Wine and Vinegar Native Herbs and Seasonings Staghorn Sumac Mineral Salt Culinary Ash Indigenous Partners and Guides Chef Rich Francis --Scallops with Three Sisters Reduction and Four Medicines Chef Karlos Baca --Labrador Tea Smoked Quail with Manoomin Fritter and Wojape Chef Lois Ellen Frank -- Juniper Cured Elk with Dried Chokecherry Sauce Chef Andrea Murdoch -- Inca Trail Mix Chef Freddie Bitsoie -- Corn Broth Chef Brian Tatsukawa JD Kinlacheeny's Chilchin (Sumac) Pudding Terri Ami's Blue Corn Mush Felicia Cocotzin Ruiz -- Two Fruit Jam Scattered with Seeds Valerie Segrest -- Wild Berries with Amaranth Nourishing Tradition Feasts of the Moon Spirit Plate Dinner of the Blossom Moon, Waabigwani-giizis Dinner of the Chokecherry Moon Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis Feast of the Wild Rice Moon Dinner of the Little Spirit Moon, Gichi-manidoo-giizis Feast of the Sorcerer and the Eagle Owamni and the Buffalo Sky Acknowledgments Resources Photography Credits Index Review Quotes: "Mr. Sherman is joining a vital group that stretches across North America and Canada, using food culture to celebrate and empower native people."--Tejal Rao, The New York Times "The Sioux Chef's Indigenous Kitchen is inspired and important. Sean Sherman and his team remake indigenous cuisine and in doing so show us all a new way to relate to food. This book and what it offers is nothing short of thrilling."--David Treuer "Sean Sherman is doing some of the most important culinary work in America. In The Sioux Chef's Indigenous Kitchen, he takes a forward-thinking approach to indigenous cuisine, bringing his culture into the light to share with the rest of the world."--Sean Brock, James Beard Award Winner, author of Heritage, and Executive Chef at Husk, Charleston, South Carolina "I am impressed by Chef Sean Sherman's dedication to a cuisine that has long been lost, his respect for his heritage, and his passion to bring the beauty of this tradition into the world. This is remarkable work and I look forward to learning from this talented chef!"--Maneet Chauhan, Food Network Celebrity Chef, founder CEO, Indie Culinaire "The Sioux Chef provides food for thought as well as for the body. The recipes will teach cooks everywhere how to pay attention to the world around them for sources of ingredients and how to prepare those ingredients. The personal stories--the wisdom they share--will teach all readers about sustainable living--the interdependence of beings, living with the earth instead of on the earth."--Indian Country Today "There are cookbooks from which one simply cooks the recipes, and cookbooks from which one learns how and why to cook. Chef Sherman's book is in the latter. It is a cookbook meant to be studied, one where the recipes are not its most important feature, but rather a part of an overall call to reclaim the history and culture of indigenous peoples. Chef Sherman observes that controlling food is a means of controlling power. With this cookbook, he is taking that power and giving it back to its rightful owners."--Foreword Reviews, starred review "The Sioux Chef's Indigenous Kitchen offers more than just delicious recipes--it offers empowering historical, cultural, and environmental lessons that may hold a key to our future."--Permaculture "Sherman appears less a culinary historian than an avant-garde chef. He succeeds in making authentic Native American cuisine approachable for the home cook."--Booklist "This is an illuminating guide to Native American food that will enthrall home cooks and food historians alike."--Publishers Weekly "Sherman's cooking ditches Western mainstays like wheat, dairy, and refined sugar in favor of natural ingredients that just may redefine eating in America."--Twin Cities Agenda "He looks at the relationship of food and American Indians in the Midwest in his first book, written with local author Beth Dooley, The Sioux Chef's Indigenous Kitchen."--Star Tribune "In this book, he shares his approach to creating boldly seasoned foods that are vibrant and healthful."--Duluth News-Tribune "Arguably one of the most important cookbooks of the year."--Cowboys and Indians "This is the heritage that chef Sean Sherman is reviving through a language we all understand--food. With a cookbook, Sherman is challenging our definition of 'local' food by bringing indigenous cooking back to Minnesota."--Minnesota Monthly "Sherman dispels the outdated idea that Native American food means fry bread or Indian tacos. The foods are boldly seasoned, vibrant, and both elegant and easy."--The Forum "The expansive book is a goldmine of ingredients and techniques at once familiar and unusual to the average non-Native Minnesotan."--City Pages "An edible connection to the gifts of this land--and a celebration of the culinary culture of its indigenous people."--The Washington Post "A new, unique cookbook of American cuisine from Chef Sean Sherman."--Made in Cookware "It's not every day one finds an excellent cookbook devoted to an indigenous American cuisine, which is why The Sioux Chef's Indigenous Kitchen by Sean Sherman is such a treat."--Smithsonian Magazine "More than just a cookbook, this is an act of reclamation of Native Americans' history--and their future."--National Public Radio/NPR "I admire Sherman's dedication to continually learning, educating others, and innovating on native cuisine before it is lost to us."--New York Magazine "Readers willing to venture beyond the bounds of convenience cooking can learn much from this thoughtful title. Highly recommended for food history collections."--Library Journal "Although Sherman is most familiar with indigenous cuisine from Minnesota and the Dakotas, he has tasted his way throughout North America, discovering a variety of recipes and regional ingredients. It's an insight into a new cuisine emerging from the revitalization of Native American culture."--The Mining Journal "The Sioux Chef's Indigenous Kitchen is as user-friendly as one could desire. Extensive cross-referencing keeps each recipe focused and manageably simple. There is beautiful photography throughout, and the artful use of font and color makes each page visually pleasant."--Great Plains Quarterly "Revisit The Sioux Chef's Indigenous Kitchen by Sean Sherman and Beth Dooley for a fresh approach to clean eating that highlights Indigenous wisdom and perspectives on plants, animals and elements."--Shelf Awareness "Chef Sherman and Beth Dooley's achievement here is in making flavors and ingredients appealing and accessible to home cooks of the Midwest, ingredients that many may not know can be found, sometimes in our own backyards or nearby woods and farms."--Indiana Magazine of History "The book is a treasure trove of original, delicious recipes that celebrate a way of living and eating that's existed on this continent for centuries."--BookTrib "Comprehensive."--Paste Publisher Marketing: 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. Review Citations: Foreword 08/26/2017 (EAN 9780816699797, Hardcover) Publishers Weekly 10/02/2017 (EAN 9780816699797, Hardcover) Booklist 10/01/2017 pg. 22 (EAN 9780816699797, Hardcover) Shelf Awareness 11/17/2017 (EAN 9780816699797, Hardcover) Library Journal 01/01/2018 (EAN 9780816699797, Hardcover) Wilson Nonfiction Catalog 04/11/2019 (EAN 9780816699797, Hardcover) Author: Sherman, SeanPublisher: University of Minnesota PressBinding: HardcoverPub Date: 2017-10-10BISAC: Cooking|Regional & Cultural|Indigenous Food of the Americas|Cooking|Individual Chefs & Restaurants|Social Science|Native American Studies|Cooking|Regional & Cultural|Native AmericanSubjects: Indians of North America|Food|Indian cooking|CookbooksWeight: 1.9 lbsISBN: 9780816699797ASIN: -SKU: SP-9780816699797 Show more