The Sioux Chef's Indigenous Kitchen
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Named one of the Best Cookbooks of 2017 by NPR,Β The Village Voice,Β Smithsonian Magazine, UPROXX,Β New York Magazine,Β San Francisco Chronicle, Mpls. St. PaulMagazine and others
Here is real foodβour indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, βcleanβ 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 Chefβs Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.Β
Sherman dispels outdated notions of Native American fareβno fry bread or Indian tacos hereβand no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chefβs 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 hazelnutβmaple bites.
The Sioux Chefβs 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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Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times.Β
Beth Dooley is author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen, Minnesotaβs Bounty: The Farmers Market Cookbook, and The Birchwood Cafe Cookbook, all published by the University of Minnesota Press. She has also written a memoir, In Winterβs Kitchen: Growing Roots and Breaking Bread in the Northern Heartland. Β
