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Sherman dispels outdated notions of Native American fare--no fry bread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.
