The Sioux Chef's Indigenous Kitchen
Winner of NPR, Smithsonian, & James Beard’s Best American Cookbook! Sherman celebrates healthy locally sourced, native, wild caught, and seasonal foods—not European staples like wheat flour, dairy, and sugar. The book’s food photography is gorgeous. The author gives substitutions for many ingredients that are hard to find. All the recipes are naturally gluten-free and dairy-free from pre-colonization days.
[Chef Sherman] takes a forward-thinking approach to indigenous cuisine, bringing his culture into the light to share with the rest of the world. Sean Brock, Executive Chef, Husk SC
More than just a cookbook, this is an act of reclamation of Native Americans’ history—and their future. NPR
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 is such a treat. Smithsonian Magazine
The personal stories—the wisdom they share—will teach all readers about sustainable living—the interdependence of beings, living with the earth instead of living on the earth. Indian Country Today