“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—a North Dakota based chef of Oglala Lakota descent—is such a treat.”
Featured in Smithsonian’s 10 Best Books About Food of 2017.
From the heart of Minneapolis, comes a Springboard that forms an integral base for development of a new and exciting field of cooking under the leadership of Chef Sherman: The Sioux Chef’s Indigenous Kitchen.
Growing up on the Pine Ridge Reservation towards the border of South Dakota and Nebraska, Chef Sherman spent most of the early 20s gaining an elaborate experience throughout the restaurant world. He, later on, commenced a Minneapolis catering organization known as the Sioux Chef, which primarily focuses on Native American delicacies and serves as the notion for this delightful cookbook.
The Sioux Chef’s Indigenous Kitchen is detailed training and at the same time, a delectable introduction to contemporary delicacies of the Dakota and Minnesota territories, with an imaginative and prescient approach to food.
The book effectively functions as an introduction for home cooks and at the same time, a leap off factor for chefs.
Through this cookbook, Chef Sherman conveys the message that controlling food is also the key to control power. With the elaborate establishment of both the comprehensive philosophy of his cuisine as well as its foundational dishes, Chef Sherman is taking that power and delegating it to its rightful owners.
One of the illuminating features of this book is the informative sidebars that cover topics ranging from the noble way to hunt, to the centrality of beans in the indigenous diet to the difference between trade-a-vore and locavore. The Chapters are highly organized to reflect where exactly the ingredients are gathered.
In short, this book is an enlightening manual for Native American sustenance that will enchant home cooks and historians of food alike.