The Sioux Chef's Indigenous Kitchen

"Food is culture, but what happens to your culture’s traditional cuisine after well over a century of forced assimilation? Oglala Lakota chef Sean Sherman has spent years researching the foods his Native American ancestors ate before Europeans first arrived in the Americas – which means no sugar or dairy, among other things. In The Sioux Chef’s Indigenous Kitchen, he brings traditional ingredients into the modern age with healthful, intriguing recipes like amaranth crackers, braised bison, and smoked turkey and acorn soup. More than just a cookbook, this is an act of reclamation of Native Americans’ history – and their future."