The beautiful Turtle Island: Foods and Traditions of the Indigenous Peoples of North America by Sean Sherman with Kate Nelson and Kristin Donnelly comes out November 11 from Clarkson Potter. This is a cookbook in that it has functional recipes, but even beyond that it is a gorgeous and informative record of the lifeways and foodways of native groups all over the continent. Chef Sean Sherman (Oglala Lakota) presents history, geography, and his own personal experience with each region’s cuisine and current efforts to revive and preserve food traditions.
The book is organized by geographical region, and each region chapter begins with several pages of engaging information about the area and its history before the recipes. First there’s an overview of Sherman’s connection to that region, then a section about the land, one about the Native American history, and finally, one about the food. By the time the recipes start, a reader has a good sense of the historical, geographical and cultural context for them.
In many ways I feel like I was the target audience for this book. I love food and am interested in different food traditions, and I appreciate movements to eat locally and sustainably. I already knew some of the geographical and historical information in this book, especially for the northwest coast region where I grew up and the northeast coast region where I live now. Most of the information about the other regions, especially those in Mexico and near the Arctic, was new to me and all of Sean Sherman’s personal connections to the regions made for appealing framing.








