Isbn: 9780593579237 - turtle island: foods and traditions of the indigenous peoples of north america (12 Ergebnisse)

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Zustand: New.

hardcover. Zustand: New. Brand New.

Hardcover. Zustand: Brand New. 400 pages. 10.00x8.00x10.31 inches. In Stock.

Hardcover. Zustand: Brand New. 400 pages. 10.00x8.00x10.31 inches. In Stock.

Zustand: NEW.

Hardcover. Zustand: Brand New. 400 pages. 10.00x8.00x10.31 inches. In Stock.

Hardcover. Zustand: Brand New. 400 pages. 10.00x8.00x10.31 inches. In Stock.

Zustand: New. 2025. hardcover. . . . . . Books ship from the US and Ireland.

Zustand: New. Sean Sherman, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking across the US and world for the past thirty years. His main culinary focus has been the revitalization and awareness of Indigenous foods systems in a modern culinary cont.

Buch. Zustand: Neu. Neuware - NATIONAL BESTSELLER Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award winning Oglala Lakota chef Sean Sherman. I ve been completely seduced by Sean Sherman s new book. This is so much more than enticing recipes and gorgeous photos. Robin Wall Kimmerer, #1 New York Times bestselling author of Braiding Sweetgrass and The Serviceberry A collection of the stories that tell deeper truths about our country and the people who have always been here. José Andrés, chef and founder of World Central KitchenA BEST COOKBOOK OF THE YEAR: THE NEW YORK TIMES, THE WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNALGrowing up on South Dakota s Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people s food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in Turtle Island the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations.Organized by region, this book delves into the rich culinary landscapes of Turtle Island as many Indigenous cultures call this continent. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. Alongside delicious recipes like Smoked Bison Ribeye, Wild-Rice Crusted Walleye Cakes, Charred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed Risotto, and Sweet Corn Pudding with Woodland Berry Sauce (and so much more), you ll see the inspiring Indigenous food scene through Sean s eyes.Exemplifying how Native foodways can teach us all to connect with the natural world around us, Turtle Island features rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.…

Buch. Zustand: Neu. Turtle Island | Foods and Traditions of the Indigenous Peoples of North America | Kate Nelson (u. a.) | Buch | Einband - fest (Hardcover) | Englisch | 2025 | Random House USA Inc | EAN 9780593579237 | Verantwortliche Person für die EU: Libri GmbH, Europaallee 1, 36244 Bad Hersfeld, gpsr[at]libri[dot]de | Anbieter: preigu.…