Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients [Hardcover]

Winner of Two IACP AwardsFood Issues & Matters and Health & Nutrition

This enriching cookbook celebrates eight vital plants Native Americans introduced to the rest of the world, with more than 100 recipes on how to use them.

When these eight Native American plants crossed the ocean after 1492, the worlds cuisines were changed forever. InSeed 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 Skyshares 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 Skyshares recipes for dishes such as:

• Blue Corn Hotcakes with Prickly Pear Syrup
• Three Sisters Stew
• Green Chile Enchilada Lasagna
• Corn Masa
• Red and Green Chile Sauces
• Cacao Spice Rub.

The Magic 8 ingredients share the pageand plateto create recipes that will transform your world.

Lois Ellen Frank, PhD, is a Santa-Fe based, James Beard Award-winning author, chef, Native foods historian, educator, and photographer. Dr. Frank has spent over 30 years documenting foods and life ways of Native Americans from the Southwest. She received her PhD from the University of New Mexico in Cultural Anthropology focusing on the discourse and practice of Native American cuisine and was a Culinary Ambassador Diplomat with the U.S. State Department and Office of Cultural Affairs.

Walter Whitewateris from the Din&eacul35