Member price $27.96
Here is real food��_��__��_��__��_��__our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, ��_��__��_��__��_��__clean��_��__��_ ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book,��_��__��_��__The Sioux Chef��_��__��_s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.��_��__��_��__
Sherman dispels outdated notions of Native American fare��_��__��_��__��_��__no fry bread or Indian tacos here��_��__��_��__��_��__and no European staples such as wheat flour, dairy products, sugar, and domestic pork and beef. The Sioux Chef��_��__��_s healthful plates embrace venison and rabbit, river and lake trout, duck and quail, wild turkey, blueberries, sage, sumac,��_��__��_��__timpsula��_��__��_��__or wild turnip, plums, purslane, and abundant wildflowers. Contemporary and authentic, his dishes feature cedar braised bison, griddled wild rice cakes, amaranth crackers with smoked white bean paste, three sisters salad, deviled duck eggs, smoked turkey soup, dried meats, roasted corn sorbet, and hazelnut��_��__��_��__��_��__maple bites.
The Sioux Chef��_��__��_s Indigenous Kitchen��_��__��_��__is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.