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Sioux Chef's Indigenous Kitchen
Here is real food—our indigenous American fruits and vegetables, the wild and foraged ingredients, game and fish. Locally sourced, seasonal, “clean” ingredients and nose-to-tail cooking are nothing new to Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef. In his breakout book, The Sioux Chef’s Indigenous Kitchen, Sherman shares his approach to creating boldly seasoned foods that are vibrant, healthful, at once elegant and easy.
By Sean Sherman in 2017.
Voices of Wounded Knee
Seasons of the Coyote
The Ghost-Dance Religion and the Sioux Outbreak of 1890
Surviving Wounded Knee: The Lakotas and the Politics of Memory
Land of the Burnt Thigh
From The Deep Woods to Civilization
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