Author: Sean ShermanHardcover: 256 pages
Contributor: Beth Dooley
Indigenous American fruits and vegetables, wild and foraged grains, game, and fish. Locally sourced, seasonal, "clean" ingredients and nose-to-tail cooking are common to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In this break-out book, Sherman shares his approach to creating boldly seasoned foods that are vibrant and healthful, and easy.
The Sioux Chef's Indigenous Kitchen is a rich education in and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond borders.
Publisher: Univ Of Minnesota Press; 1 edition (October 10, 2017)
Product Dimensions: 7 x 1 x 10 inches