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This enriching cookbook celebrates eight important plants Native
Americans introduced to the rest of the world: corn, beans, squash,
chili, 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 splendour 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 flavours, 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 Lasagne, 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.
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