Seed to Plate, Soil to Sky

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A01=Lois E Frank
Age Group_Uncategorized
Age Group_Uncategorized
Author_Lois E Frank
automatic-update
beans
blue corn
cacao
Category1=Non-Fiction
Category=WBJ
Category=WBJK
Category=WBN
chef
chile
COP=United States
corn
culinary history
Delivery_Delivery within 10-20 working days
eq_food-drink
eq_isMigrated=2
eq_non-fiction
healthy
historian
history
indigenous
indigenous food
Language_English
Lasagna
magic 8
magic eight
mole
native american
New World
Old World
PA=Available
potato
Price_€20 to €50
prickly pear
PS=Active
recipes
softlaunch
spice
spice rub
spicy
squash
tasty
tomato
vanilla

Product details

  • ISBN 9780306827297
  • Weight: 1080g
  • Dimensions: 192 x 234mm
  • Publication Date: 07 Sep 2023
  • Publisher: Hachette Books
  • Publication City/Country: US
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

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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.

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.