Publishers Weekly: The Sioux Chef’s Indigenous Kitchen
An illuminating guide to Native American food that will enthrall home cooks and food historians alike.
Interestingly, none of his recipes call for flour or sugar (maple syrup is his sweetener of choice). This is an illuminating guide to Native American food that will enthrall home cooks and food historians alike.
Published in: Publishers Weekly
Story Date: 2017-09-29T05:00:00+00:00
Story Date: 2017-09-29T05:00:00+00:00
