The Sioux Chef S Indigenous Kitchen
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The Sioux Chef S Indigenous Kitchen
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Author : Sean Sherman
language : en
Publisher: U of Minnesota Press
Release Date : 2017-10-10
The Sioux Chef S Indigenous Kitchen written by Sean Sherman and has been published by U of Minnesota Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-10-10 with Cooking categories.
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others 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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.
The Sioux Chef S Indigenous Kitchen
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Author : Sean Sherman
language : en
Publisher:
Release Date : 2017
The Sioux Chef S Indigenous Kitchen written by Sean Sherman and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017 with Cooking categories.
2018 James Beard Award Winner: Best American Cookbook Named one of the Best Cookbooks of 2017 by NPR, The Village Voice, Smithsonian Magazine, UPROXX, New York Magazine, San Francisco Chronicle, Mpls. St. PaulMagazine and others 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.
New Native Kitchen
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Author : Freddie Bitsoie
language : en
Publisher: Abrams
Release Date : 2021-11-16
New Native Kitchen written by Freddie Bitsoie and has been published by Abrams this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-16 with Cooking categories.
Modern Indigenous cuisine from the renowned Native foods educator and former chef of Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian From Freddie Bitsoie, the former executive chef at Mitsitam Native Foods Café at the Smithsonian’s National Museum of the American Indian, and James Beard Award–winning author James O. Fraioli, New Native Kitchen is a celebration of Indigenous cuisine. Accompanied by original artwork by Gabriella Trujillo and offering delicious dishes like Cherrystone Clam Soup from the Northeastern Wampanoag and Spice-Rubbed Pork Tenderloin from the Pueblo peoples, Bitsoie showcases the variety of flavor and culinary history on offer from coast to coast, providing modern interpretations of 100 recipes that have long fed this country. Recipes like Chocolate Bison Chili, Prickly Pear Sweet Pork Chops, and Sumac Seared Trout with Onion and Bacon Sauce combine the old with the new, holding fast to traditions while also experimenting with modern methods. In this essential cookbook, Bitsoie shares his expertise and culinary insights into Native American cooking and suggests new approaches for every home cook. With recipes as varied as the peoples that inspired them, New Native Kitchen celebrates the Indigenous heritage of American cuisine.
Where People Feast
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Author : Dolly Watts
language : en
Publisher: ReadHowYouWant.com
Release Date : 2010-05-07
Where People Feast written by Dolly Watts and has been published by ReadHowYouWant.com this book supported file pdf, txt, epub, kindle and other format this book has been release on 2010-05-07 with Cooking categories.
The food traditions of North America's indigenous peoples are centuries-old and endure to this day. Feasts that include a bounty of land and sea are the focal point of celebrations and ceremonies; for many, food is what connects them to family, community, and the afterlife. Where People Feast, one of the few indigenous cookbooks available, focuses on Canadian west coast Native cuisine, which takes advantage of the area's abundant seafood, game, fruits, and vegetables - with ingredients both exotic (oolichan, venison, grouse) and common (salmon, crab, berries). Dolly Watts and her daughter Annie are from the Gitk'san First Nation in British Columbia, and are the proprietors of the Liliget Feast House in Vancouver, the only First Nations fine dining establishment of its kind. For almost two decades, Dolly and (later) Annie have focused on serving Native cuisine that is both traditional and modern; while many recipes are steeped in history, others are contemporary takes that acknowledge other cuisines both near and far. The book includes 16 full-colour photographs, and 120 delectable dishes that can be easily replicated by chefs at home; the authors also offer plenty of handy suggestions and substitution ideas. For Dolly and Annie, Where People Feast is the culmination of a lifetime's work dedicated to introducing people to the extraordinary foods that are truly North American. Recipes include Smoked Salmon Mousse, Indian Tacos, Venison Meatballs, Alder-Grilled Breast of Pheasant, Blackberry-Glazed Beets, Wild Rice Pancakes, Seaweed and Salmon Roe Soup, and Wild Blueberry Cobbler.
Native American Cooking
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Author : Lois Ellen Frank
language : en
Publisher: Random House Value Pub
Release Date : 1991
Native American Cooking written by Lois Ellen Frank and has been published by Random House Value Pub this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Cookery, American categories.
Indigenous Food Systems
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Author : Priscilla Settee
language : en
Publisher: Canadian Scholars
Release Date : 2020-01-31
Indigenous Food Systems written by Priscilla Settee and has been published by Canadian Scholars this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-01-31 with Social Science categories.
Indigenous Food Systems addresses the disproportionate levels of food-related health disparities among First Nations, Métis, and Inuit people in Canada, seeking solutions to food insecurity and promoting well-being for current and future generations of Indigenous people. Through research and case studies, Indigenous and non-Indigenous food scholars and community practitioners explore salient features, practices, and contemporary challenges of Indigenous food systems across Canada. Highlighting Indigenous communities’ voices, the contributing authors document collaborative initiatives between Indigenous communities, organizations, and non-Indigenous allies to counteract the colonial and ecologically destructive monopolization of food systems. This timely and engaging collection celebrates strategies to revitalize Indigenous food systems, such as achieving cultural resurgence and food sovereignty; sharing and mobilizing diverse knowledges and voices; and reviewing and reformulating existing policies, research, and programs to improve the health, well-being, and food security of Indigenous and Canadian populations. Indigenous Food Systems is a critical resource for students in Indigenous studies, public health, anthropology, and the social sciences as well as a vital reader for policymakers, researchers, and community practitioners.
The Perennial Kitchen
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Author : Beth Dooley
language : en
Publisher:
Release Date : 2021-05-04
The Perennial Kitchen written by Beth Dooley and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-04 with categories.
Recipes and resources connect thoughtfully grown, gathered, and prepared ingredients to a healthy future--for food, farming, and humankind Knowing how and where food is grown can add depth and richness to a dish, whether a meal of slow-roasted short ribs on creamy polenta, a steaming bowl of spicy Hmong soup, or a triple ginger rye cake, kissed with maple sugar, honey, and sorghum. Here James Beard Award-winning author Beth Dooley provides the context of food's origins, along with delicious recipes, nutrition information, and tips for smart sourcing. More than a farm-to-table cookbook, The Perennial Kitchen expands the definition of "local food" to embrace regenerative agriculture, the method of growing small and large crops with ecological services. These farming methods, grounded in a land ethic, remediate the environmental damage caused by the monocropping of corn and soybeans. In this thoughtful collection the home cook will find both recipes and insights into artisan grains, nuts, fruits, and vegetables that are delicious and healthy--and also help retain topsoil, sequester carbon, and return nutrients to the soil. Here are crops that enhance our soil, nurture pollinators and song birds, rebuild rural economies, protect our water, and grow plentifully without toxic chemicals. These ingredients are as good for the planet as they are on our plates. Dooley explains how to stock the pantry with artisan grains, heritage dry beans, fresh flour, healthy oils, and natural sweeteners. She offers pointers on working with grass-fed beef and pastured pork and describes how to turn leftovers into tempting soups and stews. She makes the most of each season's bounty, from fresh garlic scape pesto to roasted root vegetable hummus. Here we learn how best to use nature's "fast foods," the quick-cooking egg and ever-reliable chicken; how to work with alternative flours, as in gingerbread with rye or focaccia with Kernza®; and how to make plant-forward, nutritious vegan and vegetarian fare. Among other sweet pleasures, Dooley shares the closely held secret recipe from the University of Minnesota's student association for the best apple pie. Woven throughout the recipes is the most recent research on nutrition, along with a guide to sources and information that cuts through the noise and confusion of today's food labels and trends. Beth Dooley looks back into ingredients' healthy beginnings and forward to the healthy future they promise. At the center of it all is the cook, linking into the regenerative and resilient food chain with every carefully sourced, thoughtfully prepared, and delectable dish.
Original Local
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Author : Heid Ellen Erdrich
language : en
Publisher:
Release Date : 2013
Original Local written by Heid Ellen Erdrich and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013 with Cooking categories.
A celebration of intensely local foods on a spectrum spanning traditional American Indian treatments and creative contemporary fusion.
Modern Native Feasts
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Author : Andrew George
language : en
Publisher: Arsenal Pulp Press
Release Date : 2013-10-14
Modern Native Feasts written by Andrew George and has been published by Arsenal Pulp Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-10-14 with Cooking categories.
Native American cuisine comes of age in this elegant, contemporary collection that reinterprets and updates traditional Native recipes with modern, healthy twists. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics in Vancouver; his imaginative menus reflect the diverse new culinary landscape while being mindful of an ages-old reverence for the land and sea, reflecting the growing interest in a niche cuisine that is rapidly moving into the mainstream to become the "next big thing" among food trends. Andrew also works actively at making Native foods healthier and more nutritious, given that Native peoples suffer from diabetes at twice the rates of non-Natives; his recipes are lighter, less caloric, and include Asian touches, such as bison ribs with Thai spices, and a sushi roll with various cooked fish wrapped in nori. Other dishes include venison barley soup, wild berry crumble, seas asparagus salad, and buffalo tourtière. Full of healthy, delicious, and thoroughly North American fare, Modern Native Feasts is the first Native American foods cookbook to go beyond the traditional and take a step into the twenty-first century. Andrew George Jr. is a member of the Wet'suwet'en Nation in British Columbia. He participated on the first all-Native team at the Culinary Olympics in Frankfurt, Germany, and in 2012 was part of a group of chefs from twenty-five countries on a US State Department initiative called "Culinary Diplomacy: Promoting Cultural Understanding Through Food." His first book, A Feast for All Seasons, was published in 2010.
Good Seeds
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Author : Thomas Pecore Weso
language : en
Publisher: Wisconsin Historical Society
Release Date : 2016-07-26
Good Seeds written by Thomas Pecore Weso and has been published by Wisconsin Historical Society this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-26 with Biography & Autobiography categories.
In this food memoir, named for the manoomin or wild rice that also gives the Menominee tribe its name, tribal member Thomas Pecore Weso takes readers on a cook’s journey through Wisconsin’s northern woods. He connects each food—beaver, trout, blackberry, wild rice, maple sugar, partridge—with colorful individuals who taught him Indigenous values. Cooks will learn from his authentic recipes. Amateur and professional historians will appreciate firsthand stories about reservation life during the mid-twentieth century, when many elders, fluent in the Algonquian language, practiced the old ways. Weso’s grandfather Moon was considered a medicine man, and his morning prayers were the foundation for all the day’s meals. Weso’s grandmother Jennie "made fire" each morning in a wood-burning stove, and oversaw huge breakfasts of wild game, fish, and fruit pies. As Weso grew up, his uncles taught him to hunt bear, deer, squirrels, raccoons, and even skunks for the daily larder. He remembers foods served at the Menominee fair and the excitement of "sugar bush," maple sugar gatherings that included dances as well as hard work. Weso uses humor to tell his own story as a boy learning to thrive in a land of icy winters and summer swamps. With his rare perspective as a Native anthropologist and artist, he tells a poignant personal story in this unique book.