A beautiful introduction to the food culture of Indigenous communities in North America! The recipes are delicious, nourishing, and use simple ingredients. Chef and author Sean Sherman was born in Pine Ridge, South Dakota, and has been cooking in Minnesota, South Dakota and Montana for the past twenty-seven years. He works as a caterer and food educator across the country through his business The Sioux Chef, based in South Minneapolis. He has earned plaudits and profiles in such venues as National Public Radio, The Guardian (U.K), Saveur, and the New York Times.
Hardcover. 225 pages
