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Sherman dispels outdated notions of Native American fare—no fry bread or Indian tacos here—and no European staples such as wheat flour, dairy products, sugar, and domestic pork and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.

"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

"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