Sioux Chef's Indigenous Kitchen

Chef Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota, and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, Guardian UK, Saveur, and the New York Times. Beth Dooley is author of many award-winning cookbooks, including Savory Sweet: Simple Preserves from a Northern Kitchen, Minnesota’s Bounty: The Farmers Market Cookbook, and The Birchwood Cafe Cookbook, all published by the University of Minnesota Press. She has also written a memoir, In Winter’s Kitchen: Growing Roots and Breaking Bread in the Northern Heartland.

"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"The Sioux Chef’s Indigenous Kitchen is inspired and important. Sean Sherman and his team remake indigenous cuisine and in doing so show us all a new way to relate to food. This book and what it offers is nothing short of thrilling."-David Treuer   "Sean Sherman is doing some of the most important culinary work in America. 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, SC   "I am impressed by Chef Sean Sherman’s dedication to a cuisine that has long been lost: his respect for his heritage and his passion to bring the beauty of this tradition into the world. This is remarkable work and I look forward to learning from this talented chef!"-Maneet Chauhan, Food Network Celebrity Chef, Founder & CEO, Indie Culinaire   "The Sioux Chef provides food for thought as well as for the body. The recipes will teach cooks everywhere how to pay attention to the world around them for sources of ingredients and how to prepare those ingredients. The personal stories-the wisdom they share-will teach all readers about sustainable living-the interdependence of beings, living with the earth instead of on the earth."-Indian Country Today   "There are cookbooks from which one simply cooks the recipes, and cookbooks from which one learns how and why to cook. Chef Sherman’s book is in the latter. It is a cookbook meant to be studied, one where the recipes are not its most important feature, but rather a part of an overall call to reclaim the history and culture of indigenous peoples. Chef Sherman observes that controlling food is a means of controlling power. With this cookbook, he is taking that power and giving it back to its rightful owners."-Foreword Reviews, starred review   "The Sioux Chef’s Indigenous Kitchen offers more than just delicious recipes-it offers empowering historical, cultural, and environmental lessons that may hold a key to our future."-Permaculture     "Sherman appears less a culinary historian than an avant-garde chef. He succeeds in making authentic Native American cuisine approachable for the home cook."-Booklist   "This is an illuminating guide to Native American food that will enthrall home cooks and food historians alike."-Publishers Weekly   "Sherman’s cooking ditches Western mainstays like wheat, dairy, and refined sugar in favor of natural ingredients that just may redefine eating in America."-Twin Cities Agenda   "He looks at the relationship of food and American Indians in the Midwest in his first book, written with local author Beth Dooley, The Sioux Chef’s Indigenous Kitchen."-Star Tribune   "In this book, he shares his approach to creating boldly seasoned foods that are vibrant and healthful."-Duluth News-Tribune   "Arguably one of the most important cookbooks of the year."-Cowboys and Indians   "This is the heritage that chef Sean Sherman is reviving through a language we all understand-food. With a cookbook, Sherman is challenging our definition of ‘local’ food by bringing indigenous cooking back to Minnesota."-Minnesota Monthly    "Sherman dispels the outdated idea that Native American food means fry bread or Indian tacos. The foods are boldly seasoned, vibrant, and both elegant and easy."-The Forum   "The expansive book is a goldmine of ingredients and techniques at once familiar and unusual to the average non-Native Minnesotan."-City Pages   "An edible connection to the gifts of this land-and a celebration of the culinary culture of its indigenous people."-The Washington Post   "A new, unique cookbook of American cuisine from Chef Sean Sherman."-Made in Cookware   "It’s not every day one finds an excellent cookbook devoted to an indigenous American cuisine, which is why The Sioux Chef’s Indigenous Kitchen by Sean Sherman is such a treat."-Smithsonian Magazine   "More than just a cookbook, this is an act of reclamation of Native Americans' history-and their future."-National Public Radio/NPR   "I admire Sherman’s dedication to continually learning, educating others, and innovating on native cuisine before it is lost to us."-New York Magazine   "Readers willing to venture beyond the bounds of convenience cooking can learn much from this thoughtful title. Highly recommended for food history collections."-Library Journal   "Although Sherman is most familiar with indigenous cuisine from Minnesota and the Dakotas, he has tasted his way throughout North America, discovering a variety of recipes and regional ingredients. It’s an insight into a new cuisine emerging from the revitalization of Native American culture."-The Mining Journal   "The Sioux Chef’s Indigenous Kitchen is as user-friendly as one could desire. Extensive cross-referencing keeps each recipe focused and manageably simple. There is beautiful photography throughout, and the artful use of font and color makes each page visually pleasant."-Great Plains Quarterly   "Revisit The Sioux Chef’s Indigenous Kitchen by Sean Sherman and Beth Dooley for a fresh approach to clean eating that highlights Indigenous wisdom and perspectives on plants, animals and elements."-Shelf Awareness   "Chef Sherman and Beth Dooley’s achievement here is in making flavors and ingredients appealing and accessible to home cooks of the Midwest, ingredients that many may not know can be found, sometimes in our own backyards or nearby woods and farms."-Indiana Magazine of History   "The book is a treasure trove of original, delicious recipes that celebrate a way of living and eating that’s existed on this continent for centuries."-BookTrib

• ContentsIntroduction    How to Use This Book(Not) FrybreadFields and GardensRoasted Corn with Wild Green PestoThree Sisters Summertime Salad with Smoked TroutWojape Mint SauceLocavores and Trade-a-voresSalad of Griddled Squash, Apples, Wild Greens, and Toasted WalnutsMaple VinaigretteSpring Salad with Tamarack Honey DrizzleHopnissDeviled Duck EggsDuck Egg AioliWild Green PestoWild GreensStuffed Squash Blossoms Corn MushroomsSautÉed Corn Mushrooms with Fresh Corn and Fried SageBraised Sunflowers (or Sunchokes)Griddled Maple SquashGete Okosomin-Big Old SquashCedar Braised BeansBeansCrispy Bean CakesThree Sisters MashSmoked Whitefish and White Bean SpreadSunchokesMaple–Sage Roasted VegetablesThe Language of CornSimple Corn Cakes with Assorted ToppingsBlue Corn Cake VariationHominy CakesTeosinteKneel Down BreadSioux Chef TamalesOld-fashioned Cornmeal Mush with Poached EggsAmaranthAmaranth CrackersWild Rice Cakes Sorrel SauceSummer’s Vegetable Soup with Wild GreensMissouri River PozoleHearty Mushroom, Sweet Potato, and Bean SoupFish Head and Wild Rice SoupWhite Bean and Winter Squash SoupWozupi-An Indigenous Farm of the Mdewakanton Tribe, MinnesotaSmoked Turkey and Acorn SoupSquash and Apple Soup with Cranberry CoulisBlack Bean and Yucca Soup with Warming SpicesPrairies and LakesWild RiceReal Wild RiceTatanka Truck Fried Wild Rice BowlWild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried CranberriesMushroomsTimpsula Cakes with Cedar Braised BeansTimpsulaSmoked Whitefish or TroutCattailsWild Rice Crusted WalleyeRed Lake Walleye-the Good Fish StoryHerb-roasted FishTatanka Truck Sunflower Crusted TroutMaple–Juniper Roast PheasantGrouse with Cranberry and SageSweet and Sour Roast Goose with Autumn Squash and CranberriesSeared Duck Breast with Cider GlazeSage and Rosehip Roasted DuckCrispy Duck LegsRendering Duck or Goose FatDuck Pate, Preserved Apple Stock, and Dried AppleDuck and Wild Rice PemmicanSmoked Duck or PheasantRoast Turkey, Wild Onions, Maple Squash, and Cranberry CoulisMaple-brined Smoked TurkeyCider Braised Turkey ThighsRabbitOld-fashioned Rabbit StewRabbit Braised with Apples and MintBisonBison TartarThe Noble Way to HuntBison RibsBraising, an Ancient MethodCedar Braised BisonGrilled Bison Skewers with WojapeIndigenous TacosTankaBison WasnaTanigaHunter’s StewChurro Lamb SausageVenison Chop with Apples and CranberriesVenison or Elk Stew with HominySweets and TeasSunflower CookiesEdible FlowersCorn CookiesAutumn Harvest CookiesAmaranth BitesChocolate Pecan BitesChestnutsRaspberry–Rosehip SauceAcorn and Wild Rice CakesPopped Amaranth Cakes (AlegrÍa)Wild Rice PuddingRice MoonSunflower Milk SorbetSunflowersSweet Corn SorbetHazelnut Maple SorbetWild Rice SorbetMaple Squash Sorbet with Cranberry CoulisBlueberry–Raspberry–Bergamot Spoon SweetWild Apple Sauce (Savory or Sweet)Caramelized Seed MixRoasted in the Shell Sunflower SeedsRoasted Maple SeedsIndigenous GranolaNative Granola BarsMaple Bruleed Squash with BlueberriesTobaccoTeas and Refreshing DrinksLabrador TeaCedar TeaThe Firewater MythMint TeaBergamot TeaRaspberry Leaf TeaChagaSumac LemonadeThe Indigenous PantrySunny ButterIndigenous FloursWild Rice FlourVegetable FlourAcorn Meal FlourHazelnut FlourChestnut FlourIndigenous StocksWild Rice StockCorn StockFish, Game, Meat StockWojapeSproutsWild Onions and RampsPuffed Wild RiceCorn NutsDried MushroomsTapping Trees-More Than MapleMaple Wine and VinegarNative Herbs and SeasoningsStaghorn SumacMineral SaltCulinary AshIndigenous Partners and GuidesChef Rich Francis -Scallops with Three Sisters Reduction and Four MedicinesChef Karlos Baca -Labrador Tea Smoked Quail with Manoomin Fritter and WojapeChef Lois Ellen Frank - Juniper Cured Elk with Dried Chokecherry SauceChef Andrea Murdoch - Inca Trail MixChef Freddie Bitsoie - Corn BrothChef Brian TatsukawaJD Kinlacheeny’s Chilchin (Sumac) PuddingTerri Ami’s Blue Corn MushFelicia Cocotzin Ruiz - Two Fruit Jam Scattered with SeedsValerie Segrest - Wild Berries with AmaranthNourishing TraditionFeasts of the MoonSpirit PlateDinner of the Blossom Moon, Waabigwani-giizisDinner of the Chokecherry MoonDinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizisFeast of the Wild Rice MoonDinner of the Little Spirit Moon, Gichi-manidoo-giizisFeast of the Sorcerer and the EagleOwamni and the Buffalo SkyAcknowledgmentsResourcesPhotography CreditsIndex