LEADER 00000cam  2200325 i 4500 
001    sky288350083 
003    SKY 
005    20180601101115.0 
008    170504s2017    mnua         s001 0 eng d 
010    2017020954 
020    9780816699797 (hardback) 
020    0816699798 (hardback) 
040    DLC|beng|erda|cDLC|dUtOrBLW 
042    pcc 
043    n------ 
092    641.59297|bSHE 
100 1  Sherman, Sean,|d1974-|eauthor. 
245 14 The Sioux chef's indigenous kitchen /|cSean Sherman ; with
       Beth Dooley. 
264  1 Minneapolis :|bUniversity of Minnesota Press,|c2017. 
300    225 pages :|billustrations;|c26 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
500    Includes index. 
520    "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 Sherman dispels outdated notions of Native American 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"--|cProvided 
       by publisher. 
650  0 Indians of North America|xFood. 
650  0 Indian cooking. 
655  7 Cookbooks.|2lcgft