Like the menu at Sean Sherman’s James Beard Award-winning restaurant Owamni, the recipes in “Turtle Island” abstain from using any colonial ingredients, such as wheat, sugar, chicken, beef and dairy.

The new book, ‘Turtle Island,’ reimagines North American cuisine with an emphasis on traditional Indigenous ingredients.

Foods and Traditions of the Indigenous Peoples of North America,” catalogs traditional cooking practices with an eye to the ...

Making the seal tartare isn’t really the point of Sherman’s 'Turtle Island: Foods and Traditions of the Indigenous Peoples of ...

Foods and Traditions of the Indigenous Peoples of North America, by Sean Sherman, Kate Nelson, and Kristin Donnelly.

Never having eaten turtle before, the first thing Edward Kim did when he got a few pounds of snapping-turtle meat was panfry some. “I cooked it really quickly—I saw how quickly it was tensing up, and ...