Image Description: Front cover of The Sioux Chef’s Indigenous Kitchen with circular images of Indigenous ingredients. 

About the book: The Sioux Chef’s Indigenous Kitchen by Sean Sherman (with Beth Dooley) is a groundbreaking cookbook that revitalizes Indigenous foodways of North America. Sherman reimagines pre‑colonial cuisine by focusing on foods available before European contact—such as wild rice, corn, beans, squash, berries, game, and foraged plants—while intentionally excluding ingredients like wheat flour, dairy, refined sugar, and processed oils. The book blends recipes, cultural history, and food justice, showing how Indigenous cooking can be both deeply rooted in tradition and vibrant, modern, and sustainable today.