Sioux Chef's Indigenous Kitchen

By Sean Sherman with Beth Dooley

In his breakout book, The Sioux Chef’s Indigenous Kitchen, Oglala Lakota chef and founder of The Sioux Chef, Sean 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Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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 offers more than just delicious recipes - it offers empowering historical, cultural, and environmental lessons that may hold a key to our future." - Permaculture

Hardcover, 256 pages

Used in This Book:

• Applewood Smoked Salt
• Juniper
• Sumac
• Maple Syrup
• Rose Hips
• Maine Fine Sea Salt

Pairs well with our Signature Supeq Spice and Salmon Sisters 3-Blend Set