The Sioux Chef’s Indigenous Kitchen
In this groundbreaking cookbook, Sean Sherman shares his approach to creating dishes with native ingredients that are vibrant, healthful, and delicious.
Sherman’s focus is exploring how cooks can use indigenous American fruits and vegetables, including wild game and fish and foraged ingredients, to create modern dishes rooted in tradition.
Sherman’s restaurant Owamni was awarded the James Beard Award for Best New Restaurant in 2022.
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Sherman’s focus on precolonial ingredients gives cooks a chance to learn to cook without ingredients often considered staples such as wheat flour, dairy products, sugar, domestic pork, and beef.
The chef instead focuses on proteins such as bison, venison, rabbit, whitefish, trout, and wild turkey. Along with insightful approaches to using plant based ingredients such as blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and abundant wildflowers.
Dishes to try include cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, corn sorbet, and hazelnut–maple bites.
The Sioux Chef’s Indigenous Kitchen from Sean Sherman with Beth Dooley provides cooks with a long overdue introduction to the indigenous cuisine of the Dakota and Minnesota territories.
| Brand | Univ Of Minnesota Press |
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