Indigenous American Food and CookbooksLike this list

10 items

• The Sioux Chef's Indigenous Kitchen

  Sherman, Sean, 1974-

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  Sioux. Indigenous American fruits and vegetables, with wild and foraged ingredients. You will not find European staples such as wheat flour, dairy products, sugar, and domestic pork and beef in this cookbook! A wonderful and approachable way to cook…Read moreRead more of this annotation

• A Feast for All Seasons

  Traditional Native Peoples' Cuisine

  George, Andrew • Gairns, Robert

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  Wetʼsuwetʼen. One of the pillars of Indigenous cooking has been to respect nature and its bounty, and that has never been as timely. Follow recipes for wild duck, blueberry cookies, fiddlehead stir-fry, and many more unique and creative recipes.…Read moreRead more of this annotation

• Where People Feast

  An Indigenous People's Cookbook

  Watts, Dolly • Watts, Annie

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  Gitk’san First Nation. For over 10 years, Annie and Dolly Watts have run one of the few Indigenous fine dining restaurants in North America, Liliget Feast House in Vancouver.

• Fry Bread

  a Native American Family Story

  Maillard, Kevin Noble,

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  Seminole Nation, Mekusukey Band. Told in lively and powerful verse by debut author Kevin Noble Maillard, Fry Bread is an evocative depiction of a modern Native American family, vibrantly illustrated by Pura Belpre Award winner and Caldecott Honoree…Read moreRead more of this annotation

• Braiding Sweetgrass

  Indigenous Wisdom, Scientific Knowledge, and the Teachings of Plants

  Kimmerer, Robin Wall,

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  Citizen Potawatomi Nation. Robin Wall Kimmerer, a botanist, explores the reciprocal relationship between the living environment and Native American traditions. Kimmerer shares her knowledge about sustainable land stewardship to describe a more…Read moreRead more of this annotation

• The Native Mexican Kitchen

  A Journey into Cuisine, Culture, and Mezcal

  Glueck, Rachel • Morales, Noel

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  Aztec and Omec. Recipes by Mexican chef Noel Morales along with his partner. Morales shares well-known plates such as birria and barbacoa, and beloved market foods like tlayudas and tacos al pastor, as well as a few of his own vegetarian and seafood…Read moreRead more of this annotation

• DECOLONIZING FORAGING AND AMPLIFYING INDIGENOUS KNOWLEDGE WITH I-COLLECTIVE

  View on denverlibrary.org

  Southern Ute, Ñuu Savi, and Catawba Nation collaboration. The I-Collective, an organization that is working to create a new narrative about historical contributions of Indigenous peoples and promote the community’s resilience and innovations in…Read moreRead more of this annotation

• Native Harvests

  American Indian Wild Foods and Recipes

  Kavasch, E. Barrie

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  Cherokee (Creek). This wonderful book is not just a recipe collection, but a passport to foraging and to surviving close to nature. Examine recipes for stuffed clams and corn chowder, clover soup, purslane salad, young milkweed spears, wild rice…Read moreRead more of this annotation

• Modern Native Feasts

  Healthy, Innovative, Sustainable Cuisine

  Andrew George Jr.

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  Wetʼsuwetʼen. Andrew George Jr. was head chef for aboriginal foods at the 2010 Winter Olympics. His menus reflect the diverse new culinary landscape while being mindful of traditional, old reverence for the land and sea. George reflects on the…Read moreRead more of this annotation

• First Nations Recipe Guide

  View on firstnations.org

  First Nations Development Institute is offering cookbooks and recipes from Native American tribes and organizations. Preparing some of these dishes is a great way to bring a delicious taste of Native America to your table.