In his second cookbook, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America,” Sean Sherman (Oglala Lakota), James Beard Award-wining chef and restaurateur, dives deeper into the Indigenous culinary communities of 13 regions of North America and Mesoamerica. He shares dozens of recipes inspired by his travels and the people he calls friends, teachers and leaders that he encounters along the way.
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Pyet DeSpain (Prairie Band Potawatomi) was already familiar with traditional everyday foods like frybread, meat pies, and corn soup growing up on the Osage reservation in Oklahoma. And on the Mexican side of her family, tamales, pozole, and atole were a staple. Now a well-known and award-winning chef, DeSpain is sharing that fusion of Native and Mexican cuisine and heritage in her debut cookbook, “Rooted in Fire: A Celebration of Native American and Mexican Cooking.”
