This post is sponsored by the University of Minnesota Press.
What’s it about? Sean Sherman, the Oglala Lakota chef and founder of The Sioux Chef, dispels outdated notions of Native American fare; no fry bread, dairy products, or sugar here. The Sioux Chef’s Indigenous Kitchen features healthful plates that embrace venison, duck, blueberries, sage, amaranth, and abundant wildflowers. This volume is a delectable introduction to the modern indigenous cuisine of the Dakota and Minnesota territories.
Who’s it a good gift for? Home cooks looking to expand their cooking repertoire with indigenous recipes and unique flavors.
Where’s it available? At your local bookseller, online at http://www.upress.umn.edu/book-division/books/the-sioux-chef, or by calling 800.621.2736.