A sizable selection of dishes created by and inspired by Native Americans can be found in The Native American Recipes. It is more than just a cookbook; it is a journey through the past. The book reads like Mullins’ own journey to rediscover his Cherokee origins. This book contains tried-and-true classics, original new concepts, and modern takes on Native cuisine.There are no fry bread or Indian tacos here, and there are no traditional European foods like wheat flour, dairy products, sugar, domestic pork, or beef, which are all debunked by Amy Riux. In addition to venison, rabbit, lake and river trout, duck, quail, wild turkey, blueberries, sage, sumac, timpsula or wild turnip, plums, purslane, and an abundance of wildflowers, The Sioux Chef’s nutritious dishes also feature these ingredients. His menu includes dishes like 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 bits that are both modern and historically accurate.
