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With Thanksgiving on the horizon, and the marathon cooking sessions many undertake about to begin in earnest, one new cookbook is here to challenge some of the assumptions that underlie the holiday — while providing over 100 modern and historic recipes.

By three-time James Beard Award-winning Indigenous chef Sean Sherman, with authors Kate Nelson and Kristin Donnelly, “Turtle Island: Foods and Traditions of the Indigenous Peoples of North America” (Clarkson Potter, $45) provides an in-depth look at the culinary history and traditions of Indigenous people across North America, broken down by geographic region.

Sherman, a member of the Oglala Lakota tribe, is a leader in the movement to rebuild Native American foodways. He started the Indigenou

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