Scan barcode
popsiwinkle's review against another edition
5.0
Lots of detail about the how and why indigenous tribes create their food.
lsparrow's review against another edition
3.0
interesting not only for the recipes but also for the knowledge about food indigenous to turtle island.
craftygoat's review against another edition
4.0
Interesting read. The ingredients used are those that are traditional and locally available to the author -- some foraged, some grown, fished or hunted. He does give info on substitutions, which is nice. I haven't tried any recipes, and I'm not sure if I'll like them. But I did bookmark some to try if my 3 Sisters garden produces this summer. Definitely liked the history & info on traditional uses of the ingredients.
rjsreadingnook's review against another edition
5.0
This cookbook offers information about history and the Native food movement and can be used as a great guide on how to decolonize your home kitchen. The recipes are also gluten free and dairy free. It’s also a cookbook that gave me pause on what I consume and where my food comes from, although that’s something I’ve been concerned about ever since I started cooking in my own home kitchen. Slow changes are better than nothing and this book is so helpful in my journey in cooking better food.
glowbird's review against another edition
4.0
This is an interesting cookbook and I’d love to try the recipes. However, given the lovely simplicity of the dishes, it would be a disservice to prepare them without the specific ingredients. I don’t have time this year to give this the attention it deserves, so it’s another one for the “try in the future” shelf.
bandherbooks's review against another edition
5.0
an excellent cook book to have on your kitchen keeper shelf. gluten free and dairy free based on the indigenous ingredients used in all of these recipes, Sean Sherman's collection highlights modern ways to use these ingredients that still honor the traditional foods. I made the squash soup with cranberry topping and it was SO good.