2018Â James Beard Award Winner:Â 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 Sherman dispels outdated notions of Native American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.
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