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The Sioux Chef’s Indigenous Kitchen

kr. 399,95 inkl. moms

I tusindvis af år levede indfødte i Nordamerika af, hvad naturen stillede til rådighed for dem. Specielt stammerne på prærien havde en stærk madkultur og som følge heraf et stærkt helbred langt op i årene.

Oglala Lakota, kok og køkkenchef Sean Sherman tager udfordringen op og giver sammen med Beth Dooley sit bud på et indfødt køkken med lokalt fremskaffede råvare og opskrifter, der omfatter vildt, kanin og kalkuner, bæk- og søørred, ænder og vagtler, blåbær, salvie, sumac, timpsula (vilde majroer), blommer, portulak, vilde blomster og meget mere. Bliv inspireret til at tage udfordringen op med at skabe et vildt dansk køkken!

NB: Bogen er på engelsk!

Hardcover, 256 sider, 178 x 254 x 38 mm, 115 farvebilleder.

På lager



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 ChronicleMpls. St. PaulMagazine and others.

Here is real food— 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Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.

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. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times.

Beth Dooley is author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen, Minnesota’s Bounty: The Farmers Market Cookbook, and The Birchwood Cafe Cookbook, all published by the University of Minnesota Press. She has also written a memoir, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland.


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