Locally sourced, seasonal, “clean” ingredients 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, healthy, 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 Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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. Instead, his recipes include venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac, wild turnip and more. Dishes include deviled duck eggs, roasted corn sorbet, hazelnut-maple bites, and griddled wild rice cakes.
By Sean Sherman with Beth Dooley
University of Minnesota Press, $34.95
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