Turtle Island Foods and traditions of the indigenous peoples of North America

Sean Sherman, 1974-

Book - 2025

"Discover the multifaceted story of the foods that have linked the environment, traditions, and legacy of Native American tribes for millenia through over 150 ancestral and modern Indigenous recipes from three-time James Beard Award-winning Sioux chef Sean Sherman. Sean Sherman, Oglala Lakota, is a leading figure in the Indigenous food movement-serving as the go-to source for stories on Indigenous food, Indigenous food issues, and recipes. In Turtle Island, he explores the diverse Native foodways of this continent, spotlighting the foods that have nourished, both physically and spiritually, the North American peoples for generations. Organized by regions, this book highlights the unique culinary traditions of Turtle Island-the name for... this land across multiple Indigenous cultures-that are as varied and rich as the landscapes from which they arise. Learn to eat with the seasons, consume meat and fish nose-to-tail, focus on plant-forward dishes, and discover how to better feed yourself. These are truly delicious recipes to put today's nutrition-packed Indigenous pantry on your table, including: Wild-Rice Crusted Walleye Cakes Squash and Pepita Tartlets Wild Turkey and Mushroom Stew with Sassafras and Pine Broth Cedar Maple Baked Beans Summer Succotash Dried Venison and Corn Salad Great Lakes Granola, and much more Alongside the recipes, you'll meet inspiring Indigenous chefs and community leaders who are contributing to the revival of Indigenous food systems. Turtle Island features rich narrative essays that spotlight the people producing, gathering, and cooking these foods today, including remarkable stories of ingenuity and adaptation that capture the resilience of tribal communities. Turtle Island exemplifies how Native foodways can teach us all how to connect with the natural world around us, to embrace our differences, and to strive for a world that centers humanity and respect"-- Provided by publisher.

Saved in:
3 people waiting
2 copies ordered
1 being processed

2nd Floor New Shelf Show me where

641.59297/Sherman
0 / 1 copies available
Location Call Number   Status
2nd Floor New Shelf 641.59297/Sherman (NEW SHELF) Due Mar 9, 2026
Subjects
Genres
cookbooks
Cookbooks
Published
New York : Clarkson Potter 2025.
Language
English
Main Author
Sean Sherman, 1974- (author)
Other Authors
Kate (Journalist) Nelson (author), Kristin Donnelly (photographer), David Alvarado, Jaida Grey Eagle
Edition
First edition
Item Description
Includes index.
Physical Description
415 pages : color illustrations ; 26 cm
ISBN
9780593579237
  • Introduction
  • The Indigenous Pantry
  • Great Plains The Wild Foods of the Prairie
  • Great Lakes Where Food Grows on Water
  • Eastern Woodlands The People of the First Light
  • Southeastern Woodlands and the Bayou
  • Indian Territory Oklahoma
  • Desert Lands Southwestern United States and Northern Mexico
  • Mesoamerican Highlands And Pacific Coast Central Mexico
  • Mesoamerican Rainforest and Gulf Coast Southern Mexico
  • Pacific Coast California and Baja California
  • The Cold Desert The Great Basin and the Columbia Plateau
  • Northwest Coast Where the Verdant Forest Meets the Sea
  • Northern Forests Alaska and Canadian Subarctic
  • Ice and Tundra Northern Alaska and the Canadian Arctic
  • Acknowledgments
  • Index
Review by Library Journal Review

Oglala Lakota chef Sherman, who won a James Beard Award for The Sioux Chef's Indigenous Kitchen, crafts another beautifully written and designed cookbook devoted to the cuisine of Indigenous peoples in the Americas, from the Canadian Arctic to southern Mexico. The text-rich work is an in-depth primer on Indigenous foodways, as Sherman takes readers on a historical journey highlighting the Indigenous peoples of North America, the specific territories they historically inhabited and in some cases still inhabit, and the traditions and diverse types of foods these regions produce, whether through farming, fishing, or hunting. Recipes range from sunflower seed "risotto" with maple-roasted squash and prairie pesto to walleye cakes encrusted with wild rice. Elegant color illustrations of ingredients, prepared dishes, and landscapes adorn the pages and enhance the book's significant visual appeal. VERDICT Sherman's work is essential and is recommended for those who enjoy reading cookbooks as much as cooking from them, as well as for readers interested in culinary and Indigenous history.--Jocelyn Castillo

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.