Back-Ordered: Will ship first week in December 2021.
2018 JAMES BEARD FOUNDATION BOOK AWARD WINNER
Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef, dispels outdated notions of Native American fare; no fry bread, dairy products, or sugar here. The Sioux Chef’s Indigenous Kitchen features healthful plates that embrace venison, duck, blueberries, sage, amaranth, and abundant wildflowers. This volume is a delectable introduction to the modern indigenous cuisine of the Dakota and Minnesota territories.
Learn about The Sioux Chef learning lab in this short video:
"Mr. 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
To cook the recipes in this book, restock:
And learn more about spices native to the Americas here.