The Sioux Chef's Indigenous Kitchen

Sherman is joining a vital group that stretches across North America and Canada, using food culture to celebrate and empower native people."—Tejal Rao, The New York Times"The Sioux Chef’s Indigenous Kitchen is inspired and important. This is remarkable work and I look forward to learning from this talented chef!"—Maneet Chauhan, Food Network Celebrity Chef, Founder & CEO, Indie Culinaire. In The Sioux Chef's Indigenous Kitchen, 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 Heritage, and Executive Chef Husk, Charleston, NC"I am impressed by Chef Sean Sherman’s dedication to a cuisine that has long been lost: his respect for his heritage and

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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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. Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. 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 cak