Description

Turtle Island by Sean Sherman

Chef Sean Sherman, who grew up on the Pine Ridge Indian Reservation, has become a leading figure in the Indigenous food movement — and this book is his most ambitious work yet. Organized by region, it explores the diverse culinary traditions of Native peoples across North America, blending history, culture, and stunning recipes. Standouts include Smoked Bison Rib-Eye with Plains Chimichurri, Wild Rice-Crusted Walleye Cakes, and Corn Four Ways Tacos. Alongside the recipes, Sherman spotlights the growers, gatherers, and communities keeping these traditions alive.