Sioux Chef's Indigenous Kitchen

In this groundbreaking, color-illustrated cookbook, chef Sean Sherman, a native of Pine Ridge, South Dakota, shares recipes using indigenous North American and some Central American fruits, vegetables, grains, fish, and game, such as bison, venison, quail, turkey, and rabbit. Traditional grains such as amaranth, teosinte, wild rice, and different types of corn are rediscovered, and the book offers a bounty of recipes centered on indigenous varieties of beans, seeds, berries, herbs, spices, and edible wildflowers. There are even instructions on how to make flour from nuts and tree acorns. The cookbook provides detailed instructions for traditional processes such as cedar braising and rendering goose or duck fat. It concludes with recipes from eight indigenous chefs that the author has met at the Native American Culinary Association’s Native Chef Symposium, plus seven menus for various types of seasonal feasts. There are color photos on every page, and almost all recipes are illustrated. Annotation ©2017 Ringgold, Inc., Portland, OR (protoview.com)
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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.