The future of American cuisine is in its past. Indigenous chefs are bringing forth a food revolution of flavors, textures, and ingredients that, sadly, most Americans have no idea exist. It’s time Americans start actually eating the food from, well, America. The best place to start is with chef Sean Sherman’s ground-breaking The Sioux Chef’s Indigenous Kitchen. The cookbook is essential to embrace the food in your own backyard and, thereby, getting a deeper understanding of the place you chose to call home.

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