2018 JAMES BEARD FOUNDATION BOOK AWARD WINNER
Sean Sherman with Beth Dooley
CBS SUNDAY MORNING SEGMENT
TIME MAGAZINE
NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY NPR, THE VILLAGE VOICE, SMITHSONIAN MAGAZINE, UPROXX, SAN FRANCISCO CHRONICLE, AND OTHERS
MORE AWARDS:
- INDIES Editor's Choice Prize Winner from Foreword Reviews
- Midwest Booksellers Choice Award (Nonfiction)
- Gourmand World Cookbook Awards (US Winner, Culinary Heritage)
- Nautilus Book Award (Silver Award in Food, Cooking, and Healthy Eating)
Award-winning recipes, stories, and wisdom from the celebrated indigenous chef and his team.
Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef, dispels outdated notions of Native American fare; no fry bread, dairy products, or sugar here. The Sioux Chef’s Indigenous Kitchen features healthful plates that embrace venison, duck, blueberries, sage, amaranth, and abundant wildflowers. This volume is a delectable introduction to the modern indigenous cuisine of the Dakota and Minnesota territories.
240 pages - 6 b&w photos - 115 color pages - 2017