I got this as an arc on Netgalley and it will come out in November. This was so educative and just really well put together. I really learned a lot about pre colonial indigenous cooking but also about the land and its history. Going region by region made things clear and more easily accessible.

A beautiful and thoughtfully curated collection of recipes and Indigenous knowledge. A modern adaptation of traditional ingredients and preparation methods of some of the Indigenous peoples of Canada, the US and Mexico.

The recipes are so intriguing, the photographs are stunning, and the thought and passion behind each recipe is evident.

Each recipe is a piece of a story that connects people across North America. People connecting through food is such an incredible way to share past, present and future, to learn to understand others, and in turn, understand yourself.

Nourish your body and your mind with this incredible work of art.

I recieved a digital ARC of this book from NetGalley and the publisher in exchange for review

Wow, this cookbook is way more than a cookbook. Sean Sherman has separated the book into various regions of Turtle Island and provided an introduction to his travels or history with the region, a more high level history as well as history about the food and the land. He also provides important context and even social justice context to various ingredients and recipes. Each recipe also has a short introduction about it. This book is absolutely incredible and I will definitely be purchasing copies for myself and for friends.

So many cookbooks these days cover authentic Italian food, authentic French food, authentic Japanese food, etc.... But usually when we see "authentic" American food cookbooks they are either hamburger-type fare or some hybrid cuisine influenced by European or even Asian cooking and ingredients. Turtle Island: Foods and Traditions of the Indigenous Peoples of North America presents the flavors native to Canada, the U.S., and Mexico. The recipes come from a chef who was raised in the Lakota tribe in South Dakota and honed his trade in restaurants in Minneapolis starting in his teens. He applies updated cooking techniques to the indigenous proteins, grains, vegetables, and fruit to give us authentic North American food. The chef introduces himself and guides us through the indigenous pantry to give readers a foundation before sharing his recipes. The recipes are organized regionally into chapters Great Plains: The Wild Foods of the Prairie, Great Lakes: Where Food Grows on Water, Eastern Woodlands: The People of First Light, Southeastern Woodlands and the Bayou, Indian Territory: Oklahoma, Desert Lands: Southwestern United States and Northern Mexico, Mesoamerican Highland and Pacific Coast: Central Mexico, Mesoamerican Rainforest and Gulf Coast: Southern Mexico, Pacific Coast: California and Baja California, Cold Desert: Great Basin and 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. Each chapter begins with an introduction to that region followed by a thoughtful selection many of which are accompanied by lovely photos. Sourcing information for ingredients that you may not find in your local supermarkets is provided and in some cased, more conventionally available substitutes are noted. This book was quite educational to read and I'm excited to try several of the recipes.
I received access to this eARC thru NetGalley (for which I want to thank NetGalley and the publisher, Clarkson Potter/Ten Speed Press) for an honest review. The opinion expressed here is my own.