The Sioux Chef's Indigenous Kitchen

• TC014

The Sioux Chef's Indigenous Kitchen is a recipe book written by Sean Sherman with Beth Dooley, published by the University of Minnesota Press in Minneapolis, Minnesota. Sean Sherman is an Oglala Lakota chef who was born in Pine Ridge, South Dakota, and is currently based in South Minneapolis.

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Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.

2018 James Beard Award Winner: Best American Cookbook

• $34.95