A celebration of eight magical plants Native Americans introduced to
the rest of the world: corn, beans, squash, chile, tomato, potato,
vanilla, and cacao--with more than 100 recipes.
When these eight Native American plants crossed the ocean after 1492,
the world's cuisines were changed forever. In Seed to Plate, Soil to
Sky, James Beard Award-winning author and chef Lois Ellen Frank
introduces the splendor and importance of this Native culinary history
and pairs it with delicious, modern, plant-based recipes using Native
American ingredients. Along with Native American culinary advisor Walter
Whitewater, Seed to Plate, Soil to Sky shares more than 100
nutritious, plant-based recipes organized by each of the foundational
ingredients in Native American cuisine as well as a necessary discussion
of food sovereignty and sustainability.
A delicious, enlightening celebration of Indigenous foods and
Southwestern flavors, Seed to Plate, Soil to Sky shares recipes for
dishes such as Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters
Stew, and Green Chile Enchilada Lasagna, as well as essential basics
like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub. The
"Magic 8" ingredients share the page--and plate--to create recipes that
will transform your world.
