HjemGrupperSnakMereZeitgeist
Søg På Websted
På dette site bruger vi cookies til at levere vores ydelser, forbedre performance, til analyseformål, og (hvis brugeren ikke er logget ind) til reklamer. Ved at bruge LibraryThing anerkender du at have læst og forstået vores vilkår og betingelser inklusive vores politik for håndtering af brugeroplysninger. Din brug af dette site og dets ydelser er underlagt disse vilkår og betingelser.
Hide this

Resultater fra Google Bøger

Klik på en miniature for at gå til Google Books

The Sioux Chef's Indigenous Kitchen af Sean…
Indlæser...

The Sioux Chef's Indigenous Kitchen (udgave 2017)

af Sean Sherman (Forfatter)

MedlemmerAnmeldelserPopularitetGennemsnitlig vurderingOmtaler
1382151,124 (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 Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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"--… (mere)
Medlem:Kittylicks
Titel:The Sioux Chef's Indigenous Kitchen
Forfattere:Sean Sherman (Forfatter)
Info:Univ Of Minnesota Press (2017), 256 pages
Samlinger:Dit bibliotek
Vurdering:
Nøgleord:Ingen

Detaljer om værket

The Sioux Chef's Indigenous Kitchen af Sean Sherman

Indlæser...

Bliv medlem af LibraryThing for at finde ud af, om du vil kunne lide denne bog.

Der er ingen diskussionstråde på Snak om denne bog.

» Se også 5 omtaler

Viser 2 af 2
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 stem 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 |
Viser 2 af 2
ingen anmeldelser | tilføj en anmeldelse

» Tilføj andre forfattere

Forfatter navnRolleHvilken slags forfatterVærk?Status
Sean Shermanprimær forfatteralle udgaverberegnet
Dooley, Bethhovedforfatteralle udgaverbekræftet
Du bliver nødt til at logge ind for at redigere data i Almen Viden.
For mere hjælp se Almen Viden hjælpesiden.
Kanonisk titel
Originaltitel
Alternative titler
Oprindelig udgivelsesdato
Personer/Figurer
Vigtige steder
Vigtige begivenheder
Beslægtede film
Priser og hædersbevisninger
Information fra den russiske Almen Viden. Redigér teksten, så den bliver dansk.
Indskrift
Tilegnelse
Første ord
Citater
Sidste ord
Oplysning om flertydighed
Forlagets redaktører
Bagsidecitater
Originalsprog
Canonical DDC/MDS

Henvisninger til dette værk andre steder.

Wikipedia på engelsk

Ingen

"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"--

No library descriptions found.

Beskrivelse af bogen
Haiku-resume

Quick Links

Populære omslag

Vurdering

Gennemsnit: (4.43)
0.5
1
1.5
2
2.5
3
3.5
4 4
4.5
5 3

Er det dig?

Bliv LibraryThing-forfatter.

 

Om | Kontakt | LibraryThing.com | Brugerbetingelser/Håndtering af brugeroplysninger | Hjælp/FAQs | Blog | Butik | APIs | TinyCat | Efterladte biblioteker | Tidlige Anmeldere | Almen Viden | 156,954,802 bøger! | Topbjælke: Altid synlig