Winner of two IACP Awards, this enriching cookbook is a tribute to the deep-rooted culinary heritage of Native Americans. Seed to Plate, Soil to Sky highlights eight essential plants that transformed global cuisine upon their introduction to the world: corn, beans, squash, chile, tomato, potato, vanilla, and cacao. Author and chef Lois Ellen Frank, a James Beard Award winner, guides readers through a culinary journey that emphasizes the splendor and importance of these native ingredients.
This cookbook features over 100 modern, nourishing recipes that showcase the versatility of plant-based cooking while paying homage to Indigenous foods and Southwestern flavors. Each recipe celebrates the unique contribution of these "Magic 8" ingredients, providing readers with creative ways to incorporate them into their daily meals. From Blue Corn Hotcakes with Prickly Pear Syrup and Three Sisters Stew to Green Chile Enchilada Lasagna, the dishes are as delicious as they are enlightening.
In addition to the recipes, Frank and culinary advisor Walter Whitewater offer a necessary discussion of food sovereignty and sustainability, making this cookbook not only a practical cooking guide but also an exploration of the cultural significance surrounding these ingredients. Essentials like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub provide foundational skills for anyone interested in elevating their culinary repertoire.
Whether you're a seasoned chef or a home cook, Seed to Plate, Soil to Sky invites you to transform your kitchen into a hub of Native American flavors and plant-based innovation. Immerse yourself in this delightful exploration of food that transcends boundaries and nourishes the soul.
