CRAFT by Under My Host® Issue No. 17 Made in America: Part II | Page 120
W W W. C R A F T BY U M H . C O M
COOKS
By Erin J
Photography by
1.Yogurt by Molly Yeh • $14
Real yogurt is indispensable in my kitchen, and after Molly
Yeh’s latest for Short Stack, I’m sure it will be in yours, too. With
recipes ranging from the simple Lazy B Mac & Cheese to Chewy
Pitas made with yogurt, this is a handy little tome. I’m especial-
ly partial to the Harissa Braised Chickpeas with Feta, Grilled
Lemon & Yogurt. Trust me on this.
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4. Sioux Chef’s Indigenous Kitchen
by Sean Sherman • $35
When the colonialism ran roughshod across the con-
tinent, indigenous foodways were all but destroyed.
Chef and member of Oglala Lakota, Sean Sherman has
dedicated himself to reviving these foods and edu-
cating the public on them through delicious food. This
James Beard Award winning (Go Sean!) cookbook fea-
tures recipes such as, Three Sisters Mash and Kneel
Down Bread which are joined by modern favorites like
Indigenous Tacos and Bison Tartare. There is a reason
this book won the most prestigious award among all
cookbooks. Buy it. Learn. Eat.
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