Salmón shows that these collective philosophies provide the foundation for indigenous resilience as the farmers contend with global climate change and other disruptions to long-established foodways. Salmón weaves his historical and cultural knowledge as a renowned indigenous ethnobotanist with stories American Indian farmers have shared with him to illustrate how traditional indigenous foodways-from the cultivation of crops to the preparation of meals-are rooted in a time-honored understanding of environmental stewardship. Traversing a range of cultures, including the Tohono O'odham of the Sonoran Desert and the Rarámuri of the Sierra Tarahumara, the book is an illuminating journey through the southwest United States and northern Mexico. 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.
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 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.
Sherman dispels outdated notions of Native American fare-no fry bread or Indian tacos here-and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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 Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
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