Indians of North America -- Food |
Indian cooking |
Cookbooks. |
Cookery, Indian |
Indian cookery |
Available:
Library | Shelf Number | Shelf Location | Status |
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Searching... Bridgewater Public Library | 641.597 SHERMAN 2017 | NONFICTION | Searching... Unknown |
Searching... Easton - Ames Free Library | 641.592 SHER 2017 | NONFICTION | Searching... Unknown |
Searching... Fairhaven-Millicent | 641.597 SHE 2017 | NONFICTION | Searching... Unknown |
Searching... Pembroke Public Library | 641.592 SHE | NONFICTION | Searching... Unknown |
Searching... Westport Free Public Library | 641.592 SHER 2017 | NONFICTION | Searching... Unknown |
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Summary
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. Paul Magazine 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Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
Reviews (3)
Publisher's Weekly Review
Sherman introduces readers to the healthy food of the Dakota and Minnesota territories, with surprising and tasty results. Sherman grew up on the Pine Ridge Reservation in South Dakota and later started a Minneapolis catering company called the Sioux Chef, which focuses on Native American cuisine and serves as the inspiration for this delightful cookbook. Recipes include wild-rice cakes, white-bean and winter-squash soup, rabbit braised with apples and mint, and a simple sweet-corn sorbet. Ingredients are all indigenous to North America and are easily sourced, and Sherman's instructions are clear and to the point. One dish commonly associated with Native Americans-fry bread-is omitted by design (Sherman notes that the dish came about "150 years ago when the U.S. government forced our ancestors from the homelands"). Interestingly, none of his recipes call for flour or sugar (maple syrup is his sweetener of choice). This is an illuminating guide to Native American food that will enthrall home cooks and food historians alike. (Oct.) © Copyright PWxyz, LLC. All rights reserved.
Booklist Review
Few Americans have a sound grasp of what constitutes genuine Native American cooking, yet a host of culinary gifts from Native Americans can be found in kitchens across the country and beyond: corn, wild rice, and maple syrup, to name only a few of the best known. Oglala Lakota chef Sherman has set out to educate the U.S. about its indigenous fruits and vegetables. Starting from his base in the northern Midwest and Great Plains and extending into Navajo lands, he ably demonstrates just how tasty and sophisticated the produce of the nation's heartland can be. With the current trend in the world's finest and most expensive restaurants to present novel flavors from locally foraged foods, Sherman appears less a culinary historian than an avant-garde chef. He succeeds in making authentic Native American cuisine approachable for the home cook. Menus based on lunar seasons encourage his readers to open up to new eating and celebrating opportunities.--Knoblauch, Mark Copyright 2017 Booklist
Library Journal Review
Oglala Lakota chef Sherman is the founder of the Sioux Chef (sioux-chef.com), a Minneapolis-based business committed to revitalizing Native American cuisine and food culture. Writing with noted cookbook author Dooley (Savory Sweet), the author interweaves recipes, menus, and personal stories with the research that has informed his vision of the modern indigenous kitchen. Many recipes are simple, including old-fashioned cornmeal mush with poached eggs, sage and rose-hip roasted duck, and hazelnut maple sorbet. The more complex recipes are not so much technically challenging as time-consuming, requiring readers to pre-prepare stocks, sauces, flours, rendered fats, or other components. As a result of Sherman's emphasis on authentic ingredients and the precolonial diet, the recipes are wheat-, dairy-, and sugar-free. VERDICT Readers willing to venture beyond the bounds of convenience cooking can learn much from this thoughtful title. Highly recommended for food history collections. © Copyright 2018. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.
Table of Contents
Introduction | p. 1 |
How to Use This Book | p. 7 |
(Not) Fry Bread | p. 9 |
Fields and Gardens | p. 11 |
Roasted Corn with Wild Greens Pesto | p. 13 |
Three Sisters Summertime Salad with Smoked Trout | p. 14 |
Wojape Mint Sauce | p. 15 |
Locavores and Trade-a-vores | p. 16 |
Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts | p. 17 |
Maple Dressing | p. 18 |
Hopniss | p. 18 |
Spring Salad with Tamarack Honey Drizzle | p. 19 |
Deviled Duck Eggs | p. 21 |
Duck Egg Aioli | p. 23 |
Wild Greens Pesto | p. 24 |
Wild Greens | p. 25 |
Stuffed Squash Blossoms | p. 28 |
Sautéed Corn Mushrooms with Fresh Corn and Fried Sage | p. 29 |
Corn Mushrooms | p. 31 |
Braised Sunflowers (or Sunchokes) | p. 32 |
Griddied Maple Squash | p. 33 |
Gete Okosomin-Big Old Squash | p. 34 |
Cedar-Braised Beans | p. 36 |
Crispy Bean Cakes | p. 38 |
Beans | p. 40 |
Three Sisters Mash | p. 43 |
Smoked Whitefish and White Bean Spread | p. 44 |
Spread | p. 44 |
Sunchokes | p. 45 |
Maple-Sage Roasted Vegetables | p. 46 |
The Language of Corn | p. 47 |
Simple Corn Cakes with Assorted Toppings | p. 51 |
Blue Corn Cake Variation | p. 52 |
Hominy Cakes | p. 53 |
Teosinte | p. 54 |
Kneel Down Bread | p. 55 |
Sioux Chef Tamales | p. 57 |
Old-Fashioned Cornmeal Mush with Poached Eggs | p. 59 |
Amaranth Crackers | p. 60 |
Amaranth | p. 60 |
Wild Rice Cakes | p. 63 |
Sorrel Sauce | p. 64 |
Summer's Vegetable Soup with Wild Greens | p. 65 |
Missouri River Pozole | p. 66 |
Hearty Mushroom, Sweet Potato, and Bean Soup | p. 67 |
Fish Head and Wild Rice Soup | p. 69 |
White Bean and Winter Squash Soup | p. 70 |
Smoked Turkey and Acorn Soup | p. 71 |
Squash and Apple Soup with Cranberry Sauce | p. 73 |
Black Bean and Yucca Soup with Warming Spices | p. 74 |
Wozupi-An Indigenous Farm of the Mdewakanton Tribe, Minnesota | p. 75 |
Prairies and Lakes | p. 77 |
Wild Rice | p. 79 |
Real Wild Rice | p. 81 |
Tatanka Truck Fried Wild Rice Bowl | p. 83 |
Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries | p. 84 |
Cranberries | p. 84 |
Mushrooms | p. 85 |
Timpsuia Cakes with Cedar-Braised Beans | p. 86 |
Timpsula | p. 87 |
Smoked Whitefish or Trout | p. 89 |
Wild Rice-Crusted Walleye | p. 90 |
Red Lake Walleye-The Good Fish Story | p. 91 |
Herb-Roasted Fish | p. 92 |
Tatanka Truck Sunflower-Crusted Trout | p. 93 |
Cattails | p. 94 |
Grouse with Cranberry and Sage | p. 95 |
Maple-Juniper Roast Pheasant | p. 97 |
Sweet and Sour Roast Goose with Autumn Squash and Cranberries | p. 98 |
Sage and Rose-Hip Roasted Duck | p. 99 |
Seared Duck Breast with Cider Glaze | p. 100 |
Rendering Duck or Goose Fat | p. 101 |
Crispy Duck Legs | p. 102 |
Duck Pâté, with Dried Apple | p. 103 |
Duck and Wild Rice Pemmican | p. 104 |
Smoked Duck or Pheasant | p. 106 |
Roast Turkey, Wild Onions, Maple Squash, and Cranberry Sauce | p. 107 |
Cider-Braised Turkey Thighs | p. 109 |
Maple-Brined Smoked Turkey | p. 110 |
Rabbit | p. 111 |
Old-Fashioned Rabbit Stew | p. 113 |
Rabbit Braised with Apples and Mint | p. 115 |
Bison | p. 116 |
Bison Tartare | p. 117 |
Bison Ribs | p. 118 |
The Noble Way to Hunt | p. 119 |
Cedar-Braised Bison | p. 120 |
Braising, An Ancient Method | p. 120 |
Indigenous Tacos | p. 122 |
Tanka | p. 123 |
Bison Wasna | p. 125 |
Hunter's Stew | p. 126 |
Grilled Bison Skewers with Wojape | p. 128 |
Taniga | p. 128 |
Lamb Sausage | p. 129 |
Venison Chops with Apples and Cranberries | p. 130 |
Venison or Elk Stew with Hominy | p. 131 |
Nature's Sweets, Teas, and Refreshing Drinks | p. 133 |
Sunflower Cookies | p. 135 |
Edible Flowers | p. 135 |
Autumn Harvest Cookies | p. 136 |
Corn Cookies | p. 138 |
Amaranth Bites | p. 139 |
Chocolate Pecan Bites | p. 140 |
Chestnuts | p. 141 |
Raspberry-Rose-Hip Sauce | p. 142 |
Acorn and Wild Rice Cakes | p. 143 |
Popped Amaranth Cakes (Alegría) | p. 144 |
Wild Rice Pudding | p. 145 |
Ricing Moon | p. 145 |
Sunflower Milk Sorbet | p. 146 |
Sunflowers | p. 146 |
Sweet Corn Sorbet | p. 147 |
Hazelnut Maple Sorbet | p. 148 |
Wild Rice Sorbet | p. 149 |
Maple Squash Sorbet with Cranberry-Sauce | p. 149 |
Blueberry-Raspberry-Bergamot Spoon Sweet | p. 150 |
Wild Apple Sauce (Savory or Sweet) | p. 151 |
Caramelized Seed Mix | p. 152 |
Roasted in the Shell Sunflower Seeds | p. 153 |
Indigenous Granola | p. 155 |
Native Granola Bars | p. 156 |
Seed Savers Snacks | p. 158 |
Roasted Maple Seeds | p. 158 |
Toasted Pumpkin and Squash Seeds | p. 158 |
Toasted Sunflower Seeds | p. 158 |
Maple Bruleed Squash with Blueberries | p. 159 |
Tobacco | p. 159 |
Teas and Refreshing Drinks | p. 161 |
Labrador Tea | p. 161 |
Cedar Tea | p. 161 |
Mint Tea | p. 162 |
Bergamot Tea | p. 162 |
Raspberry Leaf Tea | p. 162 |
Chaga | p. 163 |
Sumac Lemonade | p. 163 |
The Firewater Myth | p. 163 |
The Indigenous Pantry | p. 164 |
Sunny Butter | p. 166 |
Indigenous Flours | p. 167 |
Wild Rice Flour | p. 167 |
Vegetable Flour | p. 167 |
Acorn Meal Flour | p. 169 |
Hazelnut Flour | p. 169 |
Chestnut Flour | p. 169 |
Indigenous Stocks | p. 170 |
Wild Rice Stock | p. 170 |
Corn Stock | p. 170 |
Cedar Bean Stock | p. 170 |
Fish, Game, Meat Stock | p. 170 |
Wojape | p. 173 |
Sprouts | p. 174 |
Puffed Wild Rice | p. 175 |
Ramps | p. 175 |
Corn Nuts | p. 176 |
Dried Mushrooms | p. 177 |
Dried Apple Slices | p. 177 |
Tapping Trees-More than Maple | p. 178 |
Maple Wine and Vinegar | p. 179 |
Native Herbs and Seasonings | p. 181 |
Culinary Ash | p. 182 |
Staghorn Sumac | p. 182 |
Mineral Salt | p. 183 |
Smoked Salt | p. 183 |
Indigenous Partners and Guides | p. 184 |
Chef Rich Francis | |
Scallops with Three Sisters Reduction and Four Medicines | p. 185 |
Chef Karlos Baca | |
Navajo Tea-Smoked Quail with Manoomin Fritter, Pickled Cholla, and Lichii Sauce | p. 186 |
Nourishing Tradition | p. 187 |
Chef Lois Ellen Frank | |
Coriander-Cured Elk with Dried Chokecherry Sauce | p. 188 |
Chef Andrea Murdoch | |
Inca Trail Mix | p. 190 |
Chef Brian Tatsukawa | |
J. D. Kinlacheeny's Chilchin (Sumac) | |
Pudding | p. 191 |
Terri Ami's Blue Corn Mush | p. 192 |
Chef Freddie Bitsoie | |
Corn Broth | p. 193 |
Felicia Cocotzin Ruiz | |
Two-Fruit Jam Scattered with Seeds | p. 194 |
Valerie Segrest | |
Wild Berries with Amaranth | p. 195 |
Feasts of the Moon | p. 196 |
Spirit Plate | p. 197 |
Dinner of the Flower Moon, Waabigwanii-giizis | p. 198 |
Dinner of the Chokecherry Moon, Canpasapa Wi | p. 199 |
Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis | p. 200 |
Feast of the Wild Rice Moon, Maoominike-giizis | p. 201 |
Dinner of the Great Spirit Moon, Gichi-manidoo-giizis | p. 202 |
Feast of the Sorcerer and the Eagle, Mixteco-inspired menu | p. 203 |
Owamni and the Buffalo Sky | p. 204 |
Acknowledgments | p. 206 |
Resources | p. 209 |
Photography Credits | p. 211 |
Index | p. 213 |