From acclaimed Indigenous chef Crystal Wahpepah comes an extraordinary cookbook that weaves powerful storytelling with 125 intertribal recipes to heal our bodies and restore our foodways—featuring a foreword by bestselling novelist and fellow Oaklandian Tommy Orange.

In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today's healthy eating habits.

Celebrating Indigenous food as the original local cuisine, this book pairs home-tested recipes with stories from Native cooks, activists, and harvesters. It explores wild rice, fish, game, vegetables, and berries, honoring regional tribal knowledge, health, and enduring relationships to land and water.

Next Level Chef winner Pyet De Spain celebrates her Mexican and Native American heritage in this collection of mouthwatering recipes, a vibrant fusion that ties us to the land and to one another.

tawâw [pronounced ta-WOW]: Come in, you're welcome, there's room. Acclaimed chef Shane M. Chartrand's debut cookbook explores the reawakening of Indigenous cuisine and what it means to cook, eat, and share food in our homes and communities.

The Modern Navajo Kitchen offers 60 recipes blending traditional Navajo and global flavors, from fry bread to Navajo boba, with cultural insights, cooking tips, and meal plans—nourishing both body and heritage in every dish.

Uncover the stories behind the foods that have linked the natural environments, traditions, and histories of Indigenous peoples across North America for millennia through more than 100 ancestral and modern recipes from three-time James Beard Award–winning Oglala Lakota chef Sean Sherman.

Raised in Shawnee, Oklahoma, Loretta Barrett Oden blends Potawatomi and colonial culinary traditions into Indigenous-inspired cuisine. Corn Dance traces her journey as a pioneering Native chef, sharing recipes, stories, and cultural insights that celebrate ancestral foods and contemporary Indigenous foodways.

This groundbreaking cookbook brings together modern interpretations of ancestral recipes from Indigenous communities across North America. From comforting stews and grilled game to plant-based dishes and seasonal specialties, each recipe honors cultural heritage while embracing contemporary tastes.

Featuring an expanded array of tempting recipes of indigenous ingredients and practical advice about health, fitness, and becoming involved in the burgeoning indigenous food sovereignty movement, the acclaimed Choctaw author and scholar Devon A. Mihesuah draws on the rich indigenous heritages of this continent to offer a helpful guide to a healthier life.

This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes.

Explore the natural history, ecological contributions, and cultural significance of manoomin (wild rice), and savor complementary wild foods and local flavors with more than seventy-five inspired recipes, including favorites from over a dozen Indigenous cooks from various nations.

The Sioux Chef's Indigenous Kitchen is a rich education and a delectable introduction to modern indigenous cuisine of the Dakota and Minnesota territories, with a vision and approach to food that travels well beyond those borders.