{"product_id":"turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america","title":"Turtle Island: Foods and Traditions of the Indigenous Peoples of North America","description":"\u003ctable align=\"center\" border=\"0\" cellpadding=\"2\" cellspacing=\"0\" width=\"100%\"\u003e\n\u003ctr\u003e\n\u003ctd class=\"productDetailSmallElements\"\u003e\n\u003cp\u003e\n\u003cstrong\u003eBiographical Note\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eSean Sherman\u003c\/b\u003e, Oglala Lakota, born in Pine Ridge, South Dakota, has been cooking across the US and world for the past thirty years. His main culinary focus has been the revitalization and awareness of Indigenous foods systems in a modern culinary context. In 2014, he opened The Sioux Chef as a caterer and food educator in the Minneapolis\/Saint Paul area. His first book, The \n\u003ci\u003eSioux Chef's Indigenous Kitchen, \u003c\/i\u003e was published in 2017. His restaurant OWAMNI opened in 2021 and was honored on many best new restaurant lists, winning the James Beard Award for Best New Restaurant in 2022. \n\u003c\/p\u003e\n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKate Nelson\u003c\/b\u003e, Tlingit, is an award-winning writer and editor based in Minneapolis who focuses on amplifying important Indigenous change makers and issues. She has interviewed such luminaries as chef Sean Sherman, model\/activist Quannah ChasingHorse, and \n\u003ci\u003eReservation Dogs\u003c\/i\u003e showrunner Sterlin Harjo, and written for publica­tions including \n\u003ci\u003eThe New York Times, National Geographic, Time, Elle, Esquire, Vanity Fair, \u003c\/i\u003eand others. A lifelong storyteller, she is a former magazine editor-in-chief, a two-time James Beard Foundation Media Award nominee, and an avid equestrian in her free time. \n\u003cp\u003e\u003c\/p\u003e\n\u003cb\u003eKristin Donnelly\u003c\/b\u003e is the author of \n\u003ci\u003eModern Potluck\u003c\/i\u003e and \n\u003ci\u003eCauliflower\u003c\/i\u003e from Short Stake Editions and has worked on over a dozen other cookbooks as a co-author, recipe developer, and project manager. For eight years, she was is a food editor at \n\u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e magazine and has written about food and lifestyle for many magazines, including \n\u003ci\u003eMartha Stewart Living, Every Day with Rachael Ray, Women's Health, \u003c\/i\u003eand \n\u003ci\u003eParents\u003c\/i\u003e. She lives in New Hope, Pennsylvania, with her husband and daughter.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eReview Quotes\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"I've been completely seduced by Sean Sherman's new book--the only thing that could get me to put it down is the invitation to go harvest dandelion capers from the field. This is so much more than enticing recipes and gorgeous photos. Each imagined bite is a story, of the people and places that nourish us, of a history of resilience and ingenuity. These pages are an expression of Indigenous identity and a pathway for reconnection to the land. Gbekte ne?\" \n\u003cb\u003e--Robin Wall Kimmerer, author of \u003ci\u003eBraiding Sweetgrass \u003c\/i\u003eand \u003ci\u003eThe Serviceberry\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"So many of us in the industry look up to Sean for his dedication to sharing the foods and stories of the Indigenous peoples of North America. This cookbook is a collection of the stories that tell deeper truths about our country and the people who have always been here.\" \n\u003cb\u003e--José Andrés, chef and founder of World Central Kitchen\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Chef Sean takes us on a journey across North America to honor and appreciate the food traditions of it's original people. At a time when perspectives like his are being minimized, this book is a must-read for a true understanding of the beauty of the Indigenous culture and history of this land.\" \n\u003cb\u003e--LeVar Burton, actor, author, and advocate for readers\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Chef Sean Sherman is a true pioneer both in preserving and advancing the rich culinary history of Indigenous people. With \n\u003ci\u003eTurtle Island\u003c\/i\u003e, he brings his talent and passion to the page, sharing recipes, beautiful photos, and his thoughts on what it means to honor and promote Indigenous food systems.\" \n\u003cb\u003e--Jacques Pépin, chef and television host\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Through the voice of Sean Sherman, we're reminded that nature is our first teacher, our deepest pantry, and our enduring inspiration. Indigenous food traditions carry knowledge not just of ingredients and techniques, but of place, season, spirit--of who we are. This book is a celebration of connection, a map of how cuisine can reflect the soul of a place--and how, in returning to these roots, we might find ourselves again.\" \n\u003cb\u003e--René Redzepi, chef of Noma\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"The great Sean Sherman has done more than anyone of his generation to showcase and popularize the Indigenous, pre-colonial foods of this land. In \n\u003ci\u003eTurtle Island\u003c\/i\u003e, he delivers more in-depth research and fabulous recipes; it's a book that belongs in the kitchen of anyone who's serious about some of the most important roots of 'American' cooking.\" \n\u003cb\u003e--Mark Bittman, author of \u003ci\u003eHow to Cook Everything\u003c\/i\u003e and founder of The Bittman Project\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Indigenous food is a complex and rich cuisine that has been overlooked for far too long. Sean's book shines a welcomed light on the rich history of Indigenous food and its continued place in our growing communities.\" \n\u003cb\u003e--Sterlin Harjo, showrunner, \u003ci\u003eReservation Dogs\u003c\/i\u003e\u003c\/b\u003e\n\u003cp\u003e\u003c\/p\u003e\"Chef Sean Sherman shares his rich, delicious take on storytelling through food, and I've been fortunate enough to experience it first hand. This book serves as a testament to the powerful resilience of Native peoples across North America.\" \n\u003cb\u003e--Deb Haaland, 54th secretary of the interior\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003eBrief Description\u003c\/strong\u003e:\u003cbr\u003e\n\t\t\t\t\t\t\t\t\"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.\u003cbr\u003e\u003cbr\u003e\n\u003cstrong\u003ePublisher Marketing\u003c\/strong\u003e:\u003cbr\u003e\n\u003cb\u003eNATIONAL BESTSELLER - Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award-winning Oglala Lakota chef Sean Sherman. \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003e\"I've been completely seduced by Sean Sherman's new book. This is so much more than enticing recipes and gorgeous photos.\"--Robin Wall Kimmerer, #1 \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eBraiding Sweetgrass \u003c\/i\u003eand \u003ci\u003eThe Serviceberry\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"A collection of the stories that tell deeper truths about our country and the people who have always been here.\"--José Andrés, chef and founder of World Central Kitchen \u003cp\u003e\u003c\/p\u003eA BEST COOKBOOK OF THE YEAR: \u003ci\u003eTHE NEW YORK TIMES, THE WASHINGTON POST, SMITHSONIAN MAGAZINE, LIBRARY JOURNAL\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eGrowing up on South Dakota's Pine Ridge Reservation, Oglala Lakota chef Sean Sherman understood that his people's food was rich in flavor, heritage, and connection to the land. It was in the midst of a successful restaurant career mainly cooking European cuisines that he realized the lack of understanding about Native American foodways--a revelation that sent him on a journey to learn more about how Indigenous communities have preserved and evolved their cuisines through the centuries. Now a leading figure in the Indigenous food movement, he shares in \n\u003ci\u003eTurtle Island\u003c\/i\u003e the unique and diverse Native foodways of North America through both traditional and modern recipes made with ingredients that have nourished Indigenous peoples physically, spiritually, and culturally for generations. \n\u003cp\u003e\u003c\/p\u003eOrganized by region, this book delves into the rich culinary landscapes of Turtle Island--as many Indigenous cultures call this continent. 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. Alongside delicious recipes like \n\u003cb\u003eSmoked Bison Ribeye\u003c\/b\u003e, \n\u003cb\u003eWild-Rice Crusted Walleye Cakes\u003c\/b\u003e, \n\u003cb\u003eCharred Rainbow Trout with Grilled Ramps, Sweet Potato Soup with Dried Venison and Chile Oil, Sunflower Seed \"Risotto,\" \u003c\/b\u003eand \n\u003cb\u003e Sweet Corn Pudding with Woodland Berry Sauce \u003c\/b\u003e(and so much more), you'll see the inspiring Indigenous food scene through Sean's eyes. \n\u003cp\u003e\u003c\/p\u003eExemplifying how Native foodways can teach us all to connect with the natural world around us, \n\u003ci\u003eTurtle Island \u003c\/i\u003efeatures rich narrative histories and spotlights the communities producing, gathering, and cooking these foods, including remarkable stories of ingenuity and adaptation that capture the resilience of Indigenous communities.\u003cbr\u003e\u003cbr\u003e\n\n\u003cp\u003e\n\u003cstrong\u003eReview Citations:\u003c\/strong\u003e\n\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eLibrary Journal\u003c\/span\u003e 09\/01\/2025 pg. 91 (EAN 9780593579237, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003cli\u003e\n\u003cspan class=\"italic\"\u003eBooklist\u003c\/span\u003e 09\/01\/2025 (EAN 9780593579237, Hardcover) - *Starred Review\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cbr\u003e\n\u003cbr\u003e\n\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\u003cp\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sherman, Sean\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Clarkson Potter Publishers\u003cbr\u003e\u003cb\u003eBinding:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003ePub Date:\u003c\/b\u003e 2025-11-11\u003cbr\u003e\u003cb\u003eBISAC:\u003c\/b\u003e Cooking|Regional \u0026amp; Cultural|Indigenous Food of the Americas|Social Science|Native American Studies|Cooking|History\u003cbr\u003e\u003cb\u003eSubjects:\u003c\/b\u003e Indians of North America|Food|Indian cooking|Cooking, American|History|Seasonal cooking|Cookbooks\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 3.65 lbs\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9780593579237\u003cbr\u003e\u003cb\u003eASIN:\u003c\/b\u003e -\u003cbr\u003e\u003cb\u003eSKU:\u003c\/b\u003e SP-9780593579237\u003c\/p\u003e","brand":"Clarkson Potter Publishers","offers":[{"title":"Default Title","offer_id":51154473320726,"sku":"SP-9780593579237","price":56.25,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0857\/9910\/8886\/files\/9780593579237_spiral.png?v=1774946763","url":"https:\/\/lusper.myshopify.com\/products\/turtle-island-foods-and-traditions-of-the-indigenous-peoples-of-north-america","provider":"Lusperbooks","version":"1.0","type":"link"}