Three cookbooks that need a place on your shelf

Cooler weather makes us want to find our way back from the grill to a cozy kitchen. We asked our favorite bookseller, Debbie Stephens, to curate a cross-section of new cookbooks. She chose two local gems and an on-trend sensation.

Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley

The Oglala Lakota author focuses on indigenously-sourced food, eschewing European staples. His creative recipes published in this James Beard Foundation Book Award winner use game from the Dakota and Minnesota territories, including bison, rabbit and quail, accompanied by forageable native foods such as blueberries, wild rice and even sunflowers. Sherman runs his Tatanka food truck, Sioux Chef catering and cooking classes out of south Minneapolis; his new restaurant is due to open next year. He’s a man on a mission to “make indigenous foods more accessible.” Sample menu: wild rice-crusted walleye, hearty mushroom, sweet potato and bean soup, and hazelnut maple sorbet.

Breakfast with Beatrice by Beatrice Ojakangas

She’s the star of the Food Network’s The Baker’s Dozen and her richly wonderful recipes are frequently featured in national magazines and the Minneapolis Star Tribune. A Duluth treasure, Ojakangas specializes In Scandinavian fare. Her new cookbook offers 250 well-written, delectable and approachable breakfast recipes, ranging from simple smoothies to elaborate Danish pastries. Sample breakfast menu: coconut waffles, Scandinavian fruit soup and Swedish bacon bake.

The Whole Smiths Good Food Cookbook by Michelle Smith

Primarily known as a health-focused food blogger, Smith centers her recipes on minimally processed foods. Her cookbook is endorsed by Whole30, but the recipes don’t always read like a diet. All of the recipes are gluten-free; some of them contain grains. Recipes are identified for paleo, vegan and Whole30 dieters. Sample dinner menu: salmon with shredded squash and dill, cauliflower bacon gratin and frozen yogurt strawberry bark.