The Sioux Chef's Indigenous Kitchen by Sean Sherman
The Sioux Chef's Indigenous Kitchen is an introduction to the Dakota and Minnesota territories native American fare. Elegant and Easy recipes that are vibrant and healthy with no European staples! No flour, no dairy, no pig or cow, no sugar. You will find recipes for trout, duck, quail, wild turkey, rabbit and venison. Griddled Wild Rice Cakes, Amaranth Crackers with Smoked Whit Bean Paste, Cedar-Braised Bison, just to name a few of the tantalizing wild and foraged foods created by this Oglala Lakota chef. Oh yes! Blueberries, sumac, purslane, plums and sage recipes too.
A forward thinking approach to indigenous cuisine, cooking with indigenous American fruits and vegetables, wild and foraged grains, game and fish to create inspired locally sourced dishes made from seasonal, "clean" ingredients and nose to tail use of the animal.
Hardcover 204 pages
Sean Sherman with Beth Dooley
James Beard Foundation Book Award Winner
University of Minnesota Press 2017
10 1/4" x 7 1/4" x 1"