The Sioux Chef's Indigenous Kitchen

The Sioux Chef's Indigenous Kitchen

Winner of NPR, Smithsonian, & James Beard’s Best American Cookbook! Sherman celebrates healthy locally sourced, native, wild caught, and seasonal foods—not European staples like wheat flour, dairy, and sugar. The book’s food photography is gorgeous. The author gives substitutions for many ingredients that are hard to find. All the recipes are naturally gluten-free and dairy-free from pre-colonization days.

Quotes:

[Chef Sherman] takes a forward-thinking approach to indigenous cuisine, bringing his culture into the light to share with the rest of the world. Sean Brock, Executive Chef, Husk SC

More than just a cookbook, this is an act of reclamation of Native Americans’ history—and their future. NPR

It’s not every day one finds an excellent cookbook devoted to an indigenous American cuisine, which is why The Sioux Chef’s Indigenous Kitchen is such a treat. Smithsonian Magazine

The personal stories—the wisdom they share—will teach all readers about sustainable living—the interdependence of beings, living with the earth instead of living on the earth. Indian Country Today

Chef Sean Sherman and Beth Dooley
Course Expiration Date: Dec-31-2024
Product Name
Price
QTY

Book Only (2300)

Regular price $35.00

9 CE Paper Test Only (2301)

Regular price $115.00

9 CE Book & Paper Test (2302)

Regular price $145.00

9 CE Online Test Only (W2301)

Regular price $115.00

9 CE Book & Online Test (W2302)

Regular price $145.00

Book Details

Author Chef Sean Sherman and Beth Dooley
Edition 1st Edition
Publisher University of Minnesota Press
ISBN 978-0816699797
Format Hardback

Course Objectives

Level 1 & 2 CPE

Suggested Performance indicators: 1.1.3, 1.7.5, 1.7.6, 1.8.5, 8.5.2, 8.5.3, 8.5.4, 9.4.2, 13.2.2, 13.2.6 

CPE Type: 720 for Printed/Paper Tests, 740 for Web-based/Online Tests

Upon successful completion, the users will be able to:

1. Describe the role these traditional ingredients played in the indigenous diet: timpsula, sumac, maple vinegar, corn mushrooms, sunchokes, wild rice, and ramps.

2. Explain the basic tastes or ingredients of these cultural recipes: wojape, taniga, fry bread, pemican, wasna, and culinary ash.

3. Identify the foods in and two uses of the “three sisters.”

4. Discuss the nixtamalization process and how it benefitted Native Americans in the 19th century.

5. Describe how the juniper, maple, and chestnut trees were vital to an indigenous way of life.

6. Describe two unique ways that each were used: cattails, acorns, and sunflowers. 

7. List the Four Medicines.

8. Relay three Native American legends as they relate to food.

Recommended For...

Registered Dietitian (RD/RDN)
Dietetics Technician Registered (DTR/NDTR)
Integrative & Functional Nutrition Academy Professional
American College of Sports Medicine

Why we chose this book

We wanted a book with top credentials in history, cultural, and culinary topics that emphasized food created and enjoyed by a large group of Native Americans. Our desire was for dietetics practitioners to become more competent in counseling, writing menus, and adapting nutrition guidelines for these clients.

About the author

Chef Sean Sherman, the Oglala Lakota chef and founder of Sioux Chef. He has been a chef, caterer, and food educator across the country through his business, The Sioux Chef, based in Minneapolis.

Beth Dooley is author of many award-winning cookbooks.