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The Sioux chef's indigenous kitchen von…
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The Sioux chef's indigenous kitchen (2017. Auflage)

von Sean Sherman

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1402149,734 (4.43)5
"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 Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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"--… (mehr)
Mitglied:barnj082
Titel:The Sioux chef's indigenous kitchen
Autoren:Sean Sherman
Info:Minneapolis : University of Minnesota Press, [2017]
Sammlungen:Deine Bibliothek
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The Sioux Chef's Indigenous Kitchen von Sean Sherman

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A new cookbook is an increasingly rare occurrence for me as my kitchen routine has changed over the years. And really, there are a host of reasons why I shouldn't have even bought myself a copy of The Sioux Chef's Indigenous Kitchen:

-- I shy away from restauranteur cookbooks
-- It's focused on Minnesota and northern woods and plains food, which is pretty much the polar opposite of what I've got here in the humid South
-- It uses a number of highly specialized ingredients that I don't have a prayer of finding (corn mushrooms!)

I ended up getting it because it is co-authored by Beth Dooley, whose book Savoring the Seasons introduced me to the Random House Classic Cookbook series and remains to this day one of my favorite comfort food cookbooks. I'm on my second copy.

So despite my reservations, I took a chance on this book and was quickly won over. It turns out to be more applicable to my current kitchen than you'd think. It's written as a testament to Native American, uh, "cuisine" -- if you keep in mind that word should encompass not just a collection of recipes, but a people's entire relationship with their food. As such, it eschews what Sean Sherman calls "colonialist thought" and emphasizes connections with the natural world -- both being philosophies I have an affinity for.

How that translates into cooking is a rejection of European food and big business processed food (no wheat flour, no sugar, and no dairy at all), and a reliance on locally grown, locally hunted and locally foraged foodstuffs. "Ramps," which I do not really like, are a staple. But so are wild rice, berries of all kinds, a constellation of edible greens, maple sugar, sunflower seeds, nuts, corn, and a rainbow of heirloom beans. Me? I'm not really willing to spend the time foraging for wild food (plus, nowhere near me is undeveloped enough that I can count on things being free of contaminants). But I do have a garden, and most of the recipes in the book can be adapted to what I can get from there.

Plus, the recipes themselves are generally simple and easy to do. The list of "essential equipment" in the book includes a skillet, a knife, a stewpot, and a baking stone. A food dehydrator is noted as "optional." As a test I made the "wild greens pesto" -- which uses sunflower seeds and sunflower or hazelnut oil and I have to say, it was really good.

It's a little weird to be cooking out of a book that acts like garlic doesn't even exist, but I'm finding its whole "less is more, use and appreciate what you have" approach sort of revelatory.

So not a book for the cook who has to rely on the supermarket, but it may well work for the person who can get to a farmer's market. And while not specifically vegetarian or vegan, it is easily adapted to both.
2 abstimmen southernbooklady | Apr 29, 2018 |
Was very excited to see this book and the concept behind it. Author Sean Sherman gives us a cookbook that gives us recipes and foods of the indigenous people of the Dakota and Minnesota territories and without the ingredients that are European staples (wheat flour, refined sugar, beef, etc.). So there's no frybread here but there are definitely some mighty tempting recipes and great information to be had.

The cookbook is divided up into what food items you find where (fields vs. lakes vs sweets and what items are staples for the pantry). There are recipes that are broken up with pictures, tidbits of information about particular plants or other items and a little bit of a Sherman's backstory. The author also highlights other indigenous chefs at the end.

I really enjoyed this. I'm not much of a cook but I got what I wanted out of the book: to learn a bit more about the foods, meals and diet of the indigenous people (some of them) who lived on the land before it was the United States. I couldn't rate how good of a cookbook it is as a guide to cooking, but I'm not sure I'd feel comfortable trying these since I'm not sure about how to get some of the ingredients and as another review on Goodreads notes: it seems this geared towards intermediate cooks.

Of which I'd agree since I really only know enough to feed myself. I love lots of pictures and step-by-step hand-holding in cooking guides and so I wouldn't try most of these recipes. The book also doesn't easily open flat and given the quality of the book I'd say it's more of a reference than a cookbook you keep on hand in the kitchen surrounding by a mess. That's just me, though. Maybe more serious cooks are just fine with this format.

The book matched my expectations and I got what I wanted out of it. This was the perfect library borrow for me but it'd make a great gift for the right person. ( )
  HoldMyBook | Feb 11, 2018 |
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AutorennameRolleArt des AutorsWerk?Status
Sean ShermanHauptautoralle Ausgabenberechnet
Dooley, BethHauptautoralle Ausgabenbestätigt
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"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"--

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