The Sioux Chef's indigenous kitchen

The Sioux Chef's Indigenous Kitchen is a recipe book that focuses on modern Indigenous cuisine from the Dakota and Minnesota territories.

It dispels outdated notions of Native American fare by avoiding European staples like wheat flour, dairy products, sugar, and domestic meats.

Instead, it features locally sourced, seasonal ingredients such as venison, rabbit, wild game, fish, and foraged plants.

The book is part cookbook and part textbook, providing educational sidebars on topics like ingredient information, hunting practices, and the historical context of Indigenous cuisine.

It won the James Beard Award in 2018 for Best American Cookbook.