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Carregando... The Sioux chef's indigenous kitchen (edição: 2017)de Sean Sherman
Informações da ObraThe Sioux Chef's Indigenous Kitchen de Sean Sherman
   Ainda não há conversas na Discussão sobre este livro.   ) Sassyjd32 | Dec 22, 2023 |  ) Lynsey2 | Aug 16, 2021 | -- 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. 4  southernbooklady | Apr 29, 2018 | sem resenhas | adicionar uma resenha
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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. Não foram encontradas descrições de bibliotecas. |
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 Google Books — Carregando...GênerosClassificação decimal de Dewey (CDD)641.59Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cookingClassificação da Biblioteca do Congresso dos E.U.A. (LCC)AvaliaçãoMédia: (4.23)
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