Description
Book SynopsisTrade Review"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 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
"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
"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
"From the very first page of what is 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
"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
Table of ContentsContents
Introduction
How to Use This Book
(Not) Frybread
Fields and Gardens
Roasted Corn with Wild Green Pesto
Three Sisters Summertime Salad with Smoked Trout
Wojape Mint Sauce
Locavores and Trade-a-vores
Salad of Griddled Squash, Apples, Wild Greens, and Toasted Walnuts
Maple Vinaigrette
Spring Salad with Tamarack Honey Drizzle
Hopniss
Deviled Duck Eggs
Duck Egg Aioli
Wild Green Pesto
Wild Greens
Stuffed Squash Blossoms
Corn Mushrooms
Sautéed Corn Mushrooms with Fresh Corn and Fried Sage
Braised Sunflowers (or Sunchokes)
Griddled Maple Squash
Gete Okosomin—Big Old Squash
Cedar Braised Beans
Beans
Crispy Bean Cakes
Three Sisters Mash
Smoked Whitefish and White Bean Spread
Sunchokes
Maple–Sage Roasted Vegetables
The Language of Corn
Simple Corn Cakes with Assorted Toppings
Blue Corn Cake Variation
Hominy Cakes
Teosinte
Kneel Down Bread
Sioux Chef Tamales
Old-fashioned Cornmeal Mush with Poached Eggs
Amaranth
Amaranth Crackers
Wild Rice Cakes
Sorrel Sauce
Summer’s Vegetable Soup with Wild Greens
Missouri River Pozole
Hearty Mushroom, Sweet Potato, and Bean Soup
Fish Head and Wild Rice Soup
White Bean and Winter Squash Soup
Wozupi—An Indigenous Farm of the Mdewakanton Tribe, Minnesota
Smoked Turkey and Acorn Soup
Squash and Apple Soup with Cranberry Coulis
Black Bean and Yucca Soup with Warming Spices
Prairies and Lakes
Wild Rice
Real Wild Rice
Tatanka Truck Fried Wild Rice Bowl
Wild Rice Pilaf with Wild Mushrooms, Roasted Chestnuts, and Dried Cranberries
Mushrooms
Timpsula Cakes with Cedar Braised Beans
Timpsula
Smoked Whitefish or Trout
Cattails
Wild Rice Crusted Walleye
Red Lake Walleye—the Good Fish Story
Herb-roasted Fish
Tatanka Truck Sunflower Crusted Trout
Maple–Juniper Roast Pheasant
Grouse with Cranberry and Sage
Sweet and Sour Roast Goose with Autumn Squash and Cranberries
Seared Duck Breast with Cider Glaze
Sage and Rosehip Roasted Duck
Crispy Duck Legs
Rendering Duck or Goose Fat
Duck Pate, Preserved Apple Stock, and Dried Apple
Duck and Wild Rice Pemmican
Smoked Duck or Pheasant
Roast Turkey, Wild Onions, Maple Squash, and Cranberry Coulis
Maple-brined Smoked Turkey
Cider Braised Turkey Thighs
Rabbit
Old-fashioned Rabbit Stew
Rabbit Braised with Apples and Mint
Bison
Bison Tartar
The Noble Way to Hunt
Bison Ribs
Braising, an Ancient Method
Cedar Braised Bison
Grilled Bison Skewers with Wojape
Indigenous Tacos
Tanka
Bison Wasna
Taniga
Hunter’s Stew
Churro Lamb Sausage
Venison Chop with Apples and Cranberries
Venison or Elk Stew with Hominy
Sweets and Teas
Sunflower Cookies
Edible Flowers
Corn Cookies
Autumn Harvest Cookies
Amaranth Bites
Chocolate Pecan Bites
Chestnuts
Raspberry–Rosehip Sauce
Acorn and Wild Rice Cakes
Popped Amaranth Cakes (Alegría)
Wild Rice Pudding
Rice Moon
Sunflower Milk Sorbet
Sunflowers
Sweet Corn Sorbet
Hazelnut Maple Sorbet
Wild Rice Sorbet
Maple Squash Sorbet with Cranberry Coulis
Blueberry–Raspberry–Bergamot Spoon Sweet
Wild Apple Sauce (Savory or Sweet)
Caramelized Seed Mix
Roasted in the Shell Sunflower Seeds
Roasted Maple Seeds
Indigenous Granola
Native Granola Bars
Maple Bruleed Squash with Blueberries
Tobacco
Teas and Refreshing Drinks
Labrador Tea
Cedar Tea
The Firewater Myth
Mint Tea
Bergamot Tea
Raspberry Leaf Tea
Chaga
Sumac Lemonade
The Indigenous Pantry
Sunny Butter
Indigenous Flours
Wild Rice Flour
Vegetable Flour
Acorn Meal Flour
Hazelnut Flour
Chestnut Flour
Indigenous Stocks
Wild Rice Stock
Corn Stock
Fish, Game, Meat Stock
Wojape
Sprouts
Wild Onions and Ramps
Puffed Wild Rice
Corn Nuts
Dried Mushrooms
Tapping Trees—More Than Maple
Maple Wine and Vinegar
Native Herbs and Seasonings
Staghorn Sumac
Mineral Salt
Culinary Ash
Indigenous Partners and Guides
Chef Rich Francis —Scallops with Three Sisters Reduction and Four Medicines
Chef Karlos Baca —Labrador Tea Smoked Quail with Manoomin Fritter and Wojape
Chef Lois Ellen Frank — Juniper Cured Elk with Dried Chokecherry Sauce
Chef Andrea Murdoch — Inca Trail Mix
Chef Freddie Bitsoie — Corn Broth
Chef Brian Tatsukawa
JD Kinlacheeny’s Chilchin (Sumac) Pudding
Terri Ami’s Blue Corn Mush
Felicia Cocotzin Ruiz — Two Fruit Jam Scattered with Seeds
Valerie Segrest — Wild Berries with Amaranth
Nourishing Tradition
Feasts of the Moon
Spirit Plate
Dinner of the Blossom Moon, Waabigwani-giizis
Dinner of the Chokecherry Moon
Dinner of the Midsummer Moon, Moningwunkauning and Aabita-niibino-giizis
Feast of the Wild Rice Moon
Dinner of the Little Spirit Moon, Gichi-manidoo-giizis
Feast of the Sorcerer and the Eagle
Owamni and the Buffalo Sky
Acknowledgments
Resources
Photography Credits
Index
