The Sioux Chef's Indigenous Kitchen

The Sioux Chef's Indigenous Kitchen

Book - 2017
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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. Paul Magazine 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Sherman dispels outdated notions of Native American fare--no fry bread or Indian tacos here--and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.

Publisher: Minneapolis, MN : University of Minnesota Press, [2017]
ISBN: 9780816699797
Characteristics: 225 pages : illustrations (chiefly color) ; 27 cm


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Jan 15, 2021

Overall inspiring book for us to try and connect to land through our food. I think it's worth really watching Sean Sherman's talk on america's colonial history:

A few pointers for those trying the recipes:
- The amaranth crackers/cookies: you've gotta have patience to get this right in terms of using just enough of the 'dough' to be in balance with anything being added on top (chestnuts, jam)
- if you're vegetarian, you may want to play around with grilling locally made tofu.
- for cedar braising, I haven't tried this yet but there are cedar trees in town if you search in inaturalist.

I'm curious if there's something a bit more appropriate for the pacific northwest, something that talks about plants unique to here like camas.

May 08, 2019

Amazing cookbook, so many simple yet delicious recipes with ingrediants that are plentiful in the region, such as bison.
The book is very well organized with stunning photography as well as informative pieces explaining the origin of the recipes, cultural significance etc.

Overall amazing cookbook with plenty of fresh yet doable recipes! would recommend especially if your trying to find nutritious recipes that use ingrediants that can be found locally.

Jun 29, 2018

On an afternoon you want to curl up with a cookbook, this is a good one. I applaud the author and chef. So interesting to read about ingredients; gorgeous photography.

Mar 28, 2018

Amazing, your tummy will thank you, Wild rice sorbet, crispy duck legs, cedar braised bison mmmmm so yummy, corn cookies, ok I am off to cook. If you borrow this book remember I able available for supper most evenings, just let me know where and when. teehee

Feb 20, 2018

Very interesting cookbook, based off the originally cuisine of the Sioux Indians. There is also many pages of historical content that I found very interesting. I highly recommend it.


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