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The Sioux Chef's indigenous kitchen / Sean Sherman ; with Beth Dooley.

by Sherman, Sean, 1974-

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University of Minnesota Press, 2017.

641.59297 S553s

Lakota Indians -- Food.

Indians of North America -- Food.

First Nations cooking.

Cooking (Wild foods)

Cooking (Game).

9780816699797 (hc.)

Alternate title:

Indigenous kitchen

225 pages : illustrations (chiefly color) ; 27 cm.

Includes bibliographical references and index.

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 Sherman dispels outdated notions of Native American fare - no fry bread or Indian tacos here - and no European staples such as wheat flour, dairy products, sugar, and domestic pork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

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