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The Sioux Chef’s Indigenous Kitchen

2017
Author:

Sean Sherman
With Beth Dooley

The Sioux Chef’s Indigenous Kitchen

Award-winning recipes, stories, and wisdom from the celebrated indigenous chef and his team

Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef, dispels outdated notions of Native American fare; no fry bread, dairy products, or sugar here. The Sioux Chef’s Indigenous Kitchen features healthful plates that embrace venison, duck, blueberries, sage, amaranth, and abundant wildflowers. This volume is a delectable introduction to the modern indigenous cuisine of the Dakota and Minnesota territories.

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Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here; no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef.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

The Sioux Chef’s Indigenous Kitchen

Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past 27 years. He works as a caterer and food educator across the country through his business The Sioux Chef, based out of South Minneapolis. He has earned plaudits and profiles in venues far and wide, such as National Public Radio, The Guardian, Saveur, and the New York Times.

Beth Dooley is the author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen; Minnesota’s Bounty: The Farmer’s Market Cookbook; The Birchwood Cafe Cookbook: Good Real Food; and a memoir, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland.

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About E-books

Available in October 2017

About This Book