e-branch
Login
My List - 0
Help
Home
My Account/Renew Loans
Community Info
KidSearch
New Catalogue!
Search
Advanced
By Format
By Number
My Searches
Can't Find it?
Find Magazine Articles & more
Problems?
Search:
Title Starts with...
Title Keyword(s)
Author/Performer/Name (Last,First)
Author/Performer/Name Keyword(s)
Subject Starts with...
Subject Keyword(s)
Series Starts with...
Series Keyword(s)
Anyword/Anywhere
List Name Keyword(s)
Refine Search
> You're searching:
Halifax Public Libraries
Item Information
Copy / Holding Information
Booklist Review
Library Journal Review
Publisher Weekly Review
Table of Contents
More Content
More by this author
Sherman, Sean, 1974-
Subjects
Lakota Indians -- Food.
Indians of North America -- Food.
First Nations cooking.
Cooking (Wild foods)
Cooking (Game).
Browse Catalog
by author:
Sherman, Sean, 1974-
by title:
The Sioux Chef's ind...
by call number:
641.59297 S553s
Search the Web
Sherman, Sean, 1974-
Lakota Indians -- Food.
Indians of North America -- Food.
First Nations cooking.
Cooking (Wild foods)
Cooking (Game).
MARC Display
The Sioux Chef's indigenous kitchen /
Sean
Sherman
; with Beth Dooley.
by
Sherman
,
Sean
,
1974-
University of Minnesota Press, 2017.
Call #:
641.59297 S553s
Subjects
Lakota Indians -- Food.
Indians of North America -- Food.
First Nations cooking.
Cooking (Wild foods)
Cooking (Game).
ISBN:
9780816699797 (hc.)
Alternate title:
Indigenous kitchen
Description:
225 pages : illustrations (chiefly color) ; 27 cm.
Bibliography:
Includes bibliographical references and index.
Summary:
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.
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dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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. 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. 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.
Genre:
Cookbooks.
Other authors:
Dooley, Beth.
Holds:
1
Copy/Holding information
Location
Collection
Call No.
Item type
Status
Central Library
Adult Nonfiction - Indigenous Peoples Collection
641.59297 S553s
Adult books
Adult Display 1
Add Copy to MyList
Central Library
Adult Nonfiction - Indigenous Peoples Collection
641.59297 S553s
Core Collection - Adult
Item being held
Add Copy to MyList
Horizon Information Portal 3.24_8902M
© 2001-2013
SirsiDynix
All rights reserved.