{"product_id":"the-sioux-chefs-indigenous-kitchen","title":"The Sioux Chef's Indigenous Kitchen","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003c\/p\u003e\n\u003cp\u003eChef 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 \u003ci\u003eNational Public Radio\u003c\/i\u003e, \u003ci\u003eGuardian UK\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, and the \u003ci\u003eNew York Times\u003c\/i\u003e. \u003c\/p\u003e\n\u003cp\u003eBeth Dooley is author of many award-winning cookbooks, including \u003ci\u003eSavory Sweet: Simple Preserves from a Northern Kitchen\u003c\/i\u003e, \u003ci\u003eMinnesota's Bounty: The Farmers Market Cookbook\u003c\/i\u003e, and \u003ci\u003eThe Birchwood Cafe Cookbook\u003c\/i\u003e, all published by the University of Minnesota Press. She has also written a memoir, \u003ci\u003eIn Winter's Kitchen: Growing Roots and Breaking Bread in the Northern Heartland\u003c\/i\u003e. \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eTable of Contents\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003eContents\u003c\/p\u003e\n\u003cp\u003eIntroduction \u003c\/p\u003e\n\u003cp\u003eHow to Use This Book\u003c\/p\u003e\n\u003cp\u003e(Not) Frybread\u003c\/p\u003e\n\u003cp\u003eFields and Gardens\u003c\/p\u003e\n\u003cp\u003eRoasted Corn with Wild Green Pesto\u003c\/p\u003e\n\u003cp\u003eThree Sisters Summertime Salad with Smoked Trout\u003c\/p\u003e\n\u003cp\u003eWojape Mint Sauce\u003c\/p\u003e\n\u003cp\u003eLocavores and Trade-a-vores\u003c\/p\u003e\n\u003cp\u003eSalad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts\u003c\/p\u003e\n\u003cp\u003eMaple Vinaigrette\u003c\/p\u003e\n\u003cp\u003eSpring Salad with Tamarack Honey Drizzle\u003c\/p\u003e\n\u003cp\u003eHopniss\u003c\/p\u003e\n\u003cp\u003eDeviled Duck Eggs\u003c\/p\u003e\n\u003cp\u003eDuck Egg Aioli\u003c\/p\u003e\n\u003cp\u003eWild Green Pesto\u003c\/p\u003e\n\u003cp\u003eWild Greens\u003c\/p\u003e\n\u003cp\u003eStuffed Squash Blossoms \u003c\/p\u003e\n\u003cp\u003eCorn Mushrooms\u003c\/p\u003e\n\u003cp\u003eSautéed Corn Mushrooms with Fresh Corn and Fried Sage\u003c\/p\u003e\n\u003cp\u003eBraised Sunflowers (or Sunchokes)\u003c\/p\u003e\n\u003cp\u003eGriddled Maple Squash\u003c\/p\u003e\n\u003cp\u003eGete Okosomin--Big Old Squash\u003c\/p\u003e\n\u003cp\u003eCedar Braised Beans\u003c\/p\u003e\n\u003cp\u003eBeans\u003c\/p\u003e\n\u003cp\u003eCrispy Bean Cakes\u003c\/p\u003e\n\u003cp\u003eThree Sisters Mash\u003c\/p\u003e\n\u003cp\u003eSmoked Whitefish and White Bean Spread\u003c\/p\u003e\n\u003cp\u003eSunchokes\u003c\/p\u003e\n\u003cp\u003eMaple-Sage Roasted Vegetables\u003c\/p\u003e\n\u003cp\u003eThe Language of Corn\u003c\/p\u003e\n\u003cp\u003eSimple Corn Cakes with Assorted Toppings\u003c\/p\u003e\n\u003cp\u003eBlue Corn Cake Variation\u003c\/p\u003e\n\u003cp\u003eHominy Cakes\u003c\/p\u003e\n\u003cp\u003eTeosinte\u003c\/p\u003e\n\u003cp\u003eKneel Down Bread\u003c\/p\u003e\n\u003cp\u003eSioux Chef Tamales\u003c\/p\u003e\n\u003cp\u003eOld-fashioned Cornmeal Mush with Poached Eggs\u003c\/p\u003e\n\u003cp\u003eAmaranth\u003c\/p\u003e\n\u003cp\u003eAmaranth Crackers\u003c\/p\u003e\n\u003cp\u003eWild Rice Cakes \u003c\/p\u003e\n\u003cp\u003eSorrel Sauce\u003c\/p\u003e\n\u003cp\u003eSummer's Vegetable Soup with Wild Greens\u003c\/p\u003e\n\u003cp\u003eMissouri River Pozole\u003c\/p\u003e\n\u003cp\u003eHearty Mushroom, Sweet Potato, and Bean Soup\u003c\/p\u003e\n\u003cp\u003eFish Head and Wild Rice Soup\u003c\/p\u003e\n\u003cp\u003eWhite Bean and Winter Squash Soup\u003c\/p\u003e\n\u003cp\u003eWozupi--An Indigenous Farm of the Mdewakanton Tribe, Minnesota\u003c\/p\u003e\n\u003cp\u003eSmoked Turkey and Acorn Soup\u003c\/p\u003e\n\u003cp\u003eSquash and Apple Soup with Cranberry Coulis\u003c\/p\u003e\n\u003cp\u003eBlack Bean and Yucca Soup with Warming Spices\u003c\/p\u003e\n\u003cp\u003ePrairies and Lakes\u003c\/p\u003e\n\u003cp\u003eWild Rice\u003c\/p\u003e\n\u003cp\u003eReal Wild Rice\u003c\/p\u003e\n\u003cp\u003eTatanka Truck Fried Wild Rice Bowl\u003c\/p\u003e\n\u003cp\u003eWild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries\u003c\/p\u003e\n\u003cp\u003eMushrooms\u003c\/p\u003e\n\u003cp\u003eTimpsula Cakes with Cedar Braised Beans\u003c\/p\u003e\n\u003cp\u003eTimpsula\u003c\/p\u003e\n\u003cp\u003eSmoked Whitefish or Trout\u003c\/p\u003e\n\u003cp\u003eCattails\u003c\/p\u003e\n\u003cp\u003eWild Rice Crusted Walleye\u003c\/p\u003e\n\u003cp\u003eRed Lake Walleye--the Good Fish Story\u003c\/p\u003e\n\u003cp\u003eHerb-roasted Fish\u003c\/p\u003e\n\u003cp\u003eTatanka Truck Sunflower Crusted Trout\u003c\/p\u003e\n\u003cp\u003eMaple-Juniper Roast Pheasant\u003c\/p\u003e\n\u003cp\u003eGrouse with Cranberry and Sage\u003c\/p\u003e\n\u003cp\u003eSweet and Sour Roast Goose with Autumn Squash and Cranberries\u003c\/p\u003e\n\u003cp\u003eSeared Duck Breast with Cider Glaze\u003c\/p\u003e\n\u003cp\u003eSage and Rosehip Roasted Duck\u003c\/p\u003e\n\u003cp\u003eCrispy Duck Legs\u003c\/p\u003e\n\u003cp\u003eRendering Duck or Goose Fat\u003c\/p\u003e\n\u003cp\u003eDuck Pate, Preserved Apple Stock, and Dried Apple\u003c\/p\u003e\n\u003cp\u003eDuck and Wild Rice Pemmican\u003c\/p\u003e\n\u003cp\u003eSmoked Duck or Pheasant\u003c\/p\u003e\n\u003cp\u003eRoast Turkey, Wild Onions, Maple Squash, and Cranberry Coulis\u003c\/p\u003e\n\u003cp\u003eMaple-brined Smoked Turkey\u003c\/p\u003e\n\u003cp\u003eCider Braised Turkey Thighs\u003c\/p\u003e\n\u003cp\u003eRabbit\u003c\/p\u003e\n\u003cp\u003eOld-fashioned Rabbit Stew\u003c\/p\u003e\n\u003cp\u003eRabbit Braised with Apples and Mint\u003c\/p\u003e\n\u003cp\u003eBison\u003c\/p\u003e\n\u003cp\u003eBison Tartar\u003c\/p\u003e\n\u003cp\u003eThe Noble Way to Hunt\u003c\/p\u003e\n\u003cp\u003eBison Ribs\u003c\/p\u003e\n\u003cp\u003eBraising, an Ancient Method\u003c\/p\u003e\n\u003cp\u003eCedar Braised Bison\u003c\/p\u003e\n\u003cp\u003eGrilled Bison Skewers with Wojape\u003c\/p\u003e\n\u003cp\u003eIndigenous Tacos\u003c\/p\u003e\n\u003cp\u003eTanka\u003c\/p\u003e\n\u003cp\u003eBison Wasna\u003c\/p\u003e\n\u003cp\u003eTaniga\u003c\/p\u003e\n\u003cp\u003eHunter's Stew\u003c\/p\u003e\n\u003cp\u003eChurro Lamb Sausage\u003c\/p\u003e\n\u003cp\u003eVenison Chop with Apples and Cranberries\u003c\/p\u003e\n\u003cp\u003eVenison or Elk Stew with Hominy\u003c\/p\u003e\n\u003cp\u003eSweets and Teas\u003c\/p\u003e\n\u003cp\u003eSunflower Cookies\u003c\/p\u003e\n\u003cp\u003eEdible Flowers\u003c\/p\u003e\n\u003cp\u003eCorn Cookies\u003c\/p\u003e\n\u003cp\u003eAutumn Harvest Cookies\u003c\/p\u003e\n\u003cp\u003eAmaranth Bites\u003c\/p\u003e\n\u003cp\u003eChocolate Pecan Bites\u003c\/p\u003e\n\u003cp\u003eChestnuts\u003c\/p\u003e\n\u003cp\u003eRaspberry-Rosehip Sauce\u003c\/p\u003e\n\u003cp\u003eAcorn and Wild Rice Cakes\u003c\/p\u003e\n\u003cp\u003ePopped Amaranth Cakes (Alegría)\u003c\/p\u003e\n\u003cp\u003eWild Rice Pudding\u003c\/p\u003e\n\u003cp\u003eRice Moon\u003c\/p\u003e\n\u003cp\u003eSunflower Milk Sorbet\u003c\/p\u003e\n\u003cp\u003eSunflowers\u003c\/p\u003e\n\u003cp\u003eSweet Corn Sorbet\u003c\/p\u003e\n\u003cp\u003eHazelnut Maple Sorbet\u003c\/p\u003e\n\u003cp\u003eWild Rice Sorbet\u003c\/p\u003e\n\u003cp\u003eMaple Squash Sorbet with Cranberry Coulis\u003c\/p\u003e\n\u003cp\u003eBlueberry-Raspberry-Bergamot Spoon Sweet\u003c\/p\u003e\n\u003cp\u003eWild Apple Sauce (Savory or Sweet)\u003c\/p\u003e\n\u003cp\u003eCaramelized Seed Mix\u003c\/p\u003e\n\u003cp\u003eRoasted in the Shell Sunflower Seeds\u003c\/p\u003e\n\u003cp\u003eRoasted Maple Seeds\u003c\/p\u003e\n\u003cp\u003eIndigenous Granola\u003c\/p\u003e\n\u003cp\u003eNative Granola Bars\u003c\/p\u003e\n\u003cp\u003eMaple Bruleed Squash with Blueberries\u003c\/p\u003e\n\u003cp\u003eTobacco\u003c\/p\u003e\n\u003cp\u003eTeas and Refreshing Drinks\u003c\/p\u003e\n\u003cp\u003eLabrador Tea\u003c\/p\u003e\n\u003cp\u003eCedar Tea\u003c\/p\u003e\n\u003cp\u003eThe Firewater Myth\u003c\/p\u003e\n\u003cp\u003eMint Tea\u003c\/p\u003e\n\u003cp\u003eBergamot Tea\u003c\/p\u003e\n\u003cp\u003eRaspberry Leaf Tea\u003c\/p\u003e\n\u003cp\u003eChaga\u003c\/p\u003e\n\u003cp\u003eSumac Lemonade\u003c\/p\u003e\n\u003cp\u003eThe Indigenous Pantry\u003c\/p\u003e\n\u003cp\u003eSunny Butter\u003c\/p\u003e\n\u003cp\u003eIndigenous Flours\u003c\/p\u003e\n\u003cp\u003eWild Rice Flour\u003c\/p\u003e\n\u003cp\u003eVegetable Flour\u003c\/p\u003e\n\u003cp\u003eAcorn Meal Flour\u003c\/p\u003e\n\u003cp\u003eHazelnut Flour\u003c\/p\u003e\n\u003cp\u003eChestnut Flour\u003c\/p\u003e\n\u003cp\u003eIndigenous Stocks\u003c\/p\u003e\n\u003cp\u003eWild Rice Stock\u003c\/p\u003e\n\u003cp\u003eCorn Stock\u003c\/p\u003e\n\u003cp\u003eFish, Game, Meat Stock\u003c\/p\u003e\n\u003cp\u003eWojape\u003c\/p\u003e\n\u003cp\u003eSprouts\u003c\/p\u003e\n\u003cp\u003eWild Onions and Ramps\u003c\/p\u003e\n\u003cp\u003ePuffed Wild Rice\u003c\/p\u003e\n\u003cp\u003eCorn Nuts\u003c\/p\u003e\n\u003cp\u003eDried Mushrooms\u003c\/p\u003e\n\u003cp\u003eTapping Trees--More Than Maple\u003c\/p\u003e\n\u003cp\u003eMaple Wine and Vinegar\u003c\/p\u003e\n\u003cp\u003eNative Herbs and Seasonings\u003c\/p\u003e\n\u003cp\u003eStaghorn Sumac\u003c\/p\u003e\n\u003cp\u003eMineral Salt\u003c\/p\u003e\n\u003cp\u003eCulinary Ash\u003c\/p\u003e\n\u003cp\u003eIndigenous Partners and Guides\u003c\/p\u003e\n\u003cp\u003eChef Rich Francis --Scallops with Three Sisters Reduction and Four Medicines\u003c\/p\u003e\n\u003cp\u003eChef Karlos Baca --Labrador Tea Smoked Quail with Manoomin Fritter and Wojape\u003c\/p\u003e\n\u003cp\u003eChef Lois Ellen Frank -- Juniper Cured Elk with Dried Chokecherry Sauce\u003c\/p\u003e\n\u003cp\u003eChef Andrea Murdoch -- Inca Trail Mix\u003c\/p\u003e\n\u003cp\u003eChef Freddie Bitsoie -- Corn Broth\u003c\/p\u003e\n\u003cp\u003eChef Brian Tatsukawa\u003c\/p\u003e\n\u003cp\u003e JD Kinlacheeny's Chilchin (Sumac) Pudding\u003c\/p\u003e\n\u003cp\u003e Terri Ami's Blue Corn Mush\u003c\/p\u003e\n\u003cp\u003eFelicia Cocotzin Ruiz -- Two Fruit Jam Scattered with Seeds\u003c\/p\u003e\n\u003cp\u003eValerie Segrest -- Wild Berries with Amaranth\u003c\/p\u003e\n\u003cp\u003e Nourishing Tradition\u003c\/p\u003e\n\u003cp\u003eFeasts of the Moon\u003c\/p\u003e\n\u003cp\u003e Spirit Plate\u003c\/p\u003e\n\u003cp\u003eDinner of the Blossom Moon, Waabigwani-giizis\u003c\/p\u003e\n\u003cp\u003eDinner of the Chokecherry Moon\u003c\/p\u003e\n\u003cp\u003eDinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis\u003c\/p\u003e\n\u003cp\u003eFeast of the Wild Rice Moon\u003c\/p\u003e\n\u003cp\u003eDinner of the Little Spirit Moon, Gichi-manidoo-giizis\u003c\/p\u003e\n\u003cp\u003eFeast of the Sorcerer and the Eagle\u003c\/p\u003e\n\u003cp\u003eOwamni and the Buffalo Sky\u003c\/p\u003e\n\u003cp\u003eAcknowledgments\u003c\/p\u003e\n\u003cp\u003eResources\u003c\/p\u003e\n\u003cp\u003ePhotography Credits\u003c\/p\u003e\n\u003cp\u003eIndex\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e \"Mr. Sherman is joining a vital group that stretches across North America and Canada, using food culture to celebrate and empower native people.\"--Tejal Rao, \u003ci\u003eThe New York Times\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e is inspired and important. Sean Sherman and his team remake indigenous cuisine and in doing so show us all a new way to relate to food. This book and what it offers is nothing short of thrilling.\"--David Treuer \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Sean Sherman is doing some of the most important culinary work in America. In \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, he takes a forward-thinking approach to indigenous cuisine, bringing his culture into the light to share with the rest of the world.\"--Sean Brock, James Beard Award Winner, author of \u003ci\u003eHeritage\u003c\/i\u003e, and Executive Chef at Husk, Charleston, South Carolina \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"I am impressed by Chef Sean Sherman's dedication to a cuisine that has long been lost, his respect for his heritage, and his passion to bring the beauty of this tradition into the world. This is remarkable work and I look forward to learning from this talented chef!\"--Maneet Chauhan, Food Network Celebrity Chef, founder CEO, Indie Culinaire \u003c\/p\u003e\n\u003cp\u003e \"\u003ci\u003eThe Sioux Chef\u003c\/i\u003e provides food for thought as well as for the body. The recipes will teach cooks everywhere how to pay attention to the world around them for sources of ingredients and how to prepare those ingredients. The personal stories--the wisdom they share--will teach all readers about sustainable living--the interdependence of beings, living with the earth instead of on the earth.\"--\u003ci\u003eIndian Country Today\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"There are cookbooks from which one simply cooks the recipes, and cookbooks from which one learns how and why to cook. Chef Sherman's book is in the latter. It is a cookbook meant to be studied, one where the recipes are not its most important feature, but rather a part of an overall call to reclaim the history and culture of indigenous peoples. Chef Sherman observes that controlling food is a means of controlling power. With this cookbook, he is taking that power and giving it back to its rightful owners.\"--\u003ci\u003eForeword Reviews, \u003c\/i\u003estarred review \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"\u003ci\u003eThe Sioux Chef's Indigenous Kitchen \u003c\/i\u003eoffers more than just delicious recipes--it offers empowering historical, cultural, and environmental lessons that may hold a key to our future.\"--\u003ci\u003ePermaculture\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Sherman appears less a culinary historian than an avant-garde chef. He succeeds in making authentic Native American cuisine approachable for the home cook.\"--\u003ci\u003eBooklist\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"This is an illuminating guide to Native American food that will enthrall home cooks and food historians alike.\"--\u003ci\u003ePublishers Weekly\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Sherman's cooking ditches Western mainstays like wheat, dairy, and refined sugar in favor of natural ingredients that just may redefine eating in America.\"--\u003ci\u003eTwin Cities Agenda\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"He looks at the relationship of food and American Indians in the Midwest in his first book, written with local author Beth Dooley, \u003ci\u003eThe Sioux Chef's Indigenous Kitchen.\u003c\/i\u003e\"--\u003ci\u003eStar Tribune\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"In this book, he shares his approach to creating boldly seasoned foods that are vibrant and healthful.\"--\u003ci\u003eDuluth News-Tribune\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Arguably one of the most important cookbooks of the year.\"--\u003ci\u003eCowboys and Indians\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"This is the heritage that chef Sean Sherman is reviving through a language we all understand--food. With a cookbook, Sherman is challenging our definition of 'local' food by bringing indigenous cooking back to Minnesota.\"--\u003ci\u003eMinnesota Monthly \u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Sherman dispels the outdated idea that Native American food means fry bread or Indian tacos. The foods are boldly seasoned, vibrant, and both elegant and easy.\"--\u003ci\u003eThe Forum\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"The expansive book is a goldmine of ingredients and techniques at once familiar and unusual to the average non-Native Minnesotan.\"--\u003ci\u003eCity Pages\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"An edible connection to the gifts of this land--and a celebration of the culinary culture of its indigenous people.\"--\u003ci\u003eThe Washington Post\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"A new, unique cookbook of American cuisine from Chef Sean Sherman.\"--\u003ci\u003eMade in Cookware\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"It's not every day one finds an excellent cookbook devoted to an indigenous American cuisine, which is why \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e by Sean Sherman is such a treat.\"--\u003ci\u003eSmithsonian Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"More than just a cookbook, this is an act of reclamation of Native Americans' history--and their future.\"--\u003ci\u003eNational Public Radio\/NPR\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"I admire Sherman's dedication to continually learning, educating others, and innovating on native cuisine before it is lost to us.\"--\u003ci\u003eNew York Magazine\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Readers willing to venture beyond the bounds of convenience cooking can learn much from this thoughtful title. Highly recommended for food history collections.\"--\u003ci\u003eLibrary Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Although Sherman is most familiar with indigenous cuisine from Minnesota and the Dakotas, he has tasted his way throughout North America, discovering a variety of recipes and regional ingredients. It's an insight into a new cuisine emerging from the revitalization of Native American culture.\"--\u003ci\u003eThe Mining Journal\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e is as user-friendly as one could desire. Extensive cross-referencing keeps each recipe focused and manageably simple. There is beautiful photography throughout, and the artful use of font and color makes each page visually pleasant.\"--\u003ci\u003eGreat Plains Quarterly\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Revisit \u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e by Sean Sherman and Beth Dooley for a fresh approach to clean eating that highlights Indigenous wisdom and perspectives on plants, animals and elements.\"--\u003ci\u003eShelf Awareness\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Chef Sherman and Beth Dooley's achievement here is in making flavors and ingredients appealing and accessible to home cooks of the Midwest, ingredients that many may not know can be found, sometimes in our own backyards or nearby woods and farms.\"--\u003ci\u003eIndiana Magazine of History\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"The book is a treasure trove of original, delicious recipes that celebrate a way of living and eating that's existed on this continent for centuries.\"--\u003ci\u003eBookTrib\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \"Comprehensive.\"--\u003ci\u003ePaste\u003c\/i\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cp\u003e\u003cb\u003e2018 James Beard Award Winner: Best American Cookbook \u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003e Named one of the Best Cookbooks of 2017 by NPR, \u003ci\u003eThe Village Voice, Smithsonian \u003c\/i\u003eMagazine, UPROXX, \u003ci\u003eNew York Magazine, \u003c\/i\u003e\u003ci\u003eSan Francisco Chronicle\u003c\/i\u003e, \u003ci\u003eMpls. St. Paul\u003c\/i\u003e\u003ci\u003eMagazine\u003c\/i\u003e and others\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e 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, \n\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy. \n\u003cp\u003e\u003c\/p\u003e\n\u003cp\u003eSherman 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, \u003ci\u003etimpsula\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003cp\u003e\u003ci\u003eThe Sioux Chef's Indigenous Kitchen\u003c\/i\u003e 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.\u003c\/p\u003e\n\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eForeword\u003c\/span\u003e 08\/26\/2017 (EAN 9780816699797, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003ePublishers Weekly\u003c\/span\u003e 10\/02\/2017 (EAN 9780816699797, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 10\/01\/2017 pg. 22 (EAN 9780816699797, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eShelf Awareness\u003c\/span\u003e 11\/17\/2017 (EAN 9780816699797, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 01\/01\/2018 (EAN 9780816699797, Hardcover)\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eWilson Nonfiction Catalog\u003c\/span\u003e 04\/11\/2019 (EAN 9780816699797, Hardcover)\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sherman, Sean\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e University of Minnesota Press\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2017-10-10\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Indigenous Food of the Americas|Cooking|Individual Chefs \u0026amp; Restaurants|Social Science|Native American Studies|Cooking|Regional \u0026amp; Cultural|Native American\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Indians of North America|Food|Indian cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 1.9 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780816699797\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780816699797\u003c\/p\u003e","brand":"University of Minnesota Press","offers":[{"title":"Default Title","offer_id":51154432131350,"sku":"SP-9780816699797","price":44.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780816699797_spiral.png?v=1774944259","url":"https:\/\/lusper.myshopify.com\/products\/the-sioux-chefs-indigenous-kitchen","provider":"Lusperbooks","version":"1.0","type":"link"}