Description
Lois Ellen Frank, PhD, is Kiowa on her mother's side and Sephardic on her father's side, and is a Santa-Fe based, James Beard Award-winning chef, author, Native foods historian, and photographer. Dr. Frank has spent over 30 years documenting foods and life ways of Native American tribes from the Southwest. She received her PhD from the University of New Mexico in Culinary Anthropology and was a Culinary Ambassador Diplomat with the U.S. State Department and Office of Cultural Affairs. This book is a plant-based celebration of the eight plants Native Americans introduced to the rest of the world—corn, beans, squash, chile, tomato, potato, vanilla, and cacao—with more than 100 recipes.
Some food historians say that 1491 to 1493 are the years the world began--in terms of food, that is. Prior to 1492, the eight plants existed only in the Americans. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old World would eat and cook forever. Yet the average American, even those who cook with these foods regularly, doesn't know this history.
Seed to Plate, Soil to Sky introduces the splendor and importance of Native culinary history and pairs it with delicious Native American-inspired dishes. Grounded in a primer on Native American cuisine and with a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant-based recipes organized by each of the foundational ingredients. Grounded in Southwestern flavors, recipes like Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, share the page—and plate—with essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub for a thoughtful, delicious celebration of Native foods. This book contains 75 full color photos.
Some food historians say that 1491 to 1493 are the years the world began--in terms of food, that is. Prior to 1492, the eight plants existed only in the Americans. Italy didn't have the tomato; Ireland didn't have the potato, nor Russia the vodka distilled from it; and there were no chiles in South Asia. When these ingredients crossed the ocean, they drastically transformed the way the Old World would eat and cook forever. Yet the average American, even those who cook with these foods regularly, doesn't know this history.
Seed to Plate, Soil to Sky introduces the splendor and importance of Native culinary history and pairs it with delicious Native American-inspired dishes. Grounded in a primer on Native American cuisine and with a necessary discussion of food sovereignty and sustainability, Seed to Plate, Soil to Sky shares more than 100 nutritious, plant-based recipes organized by each of the foundational ingredients. Grounded in Southwestern flavors, recipes like Blue Corn Hotcakes with Prickly Pear Syrup, Three Sisters Stew, and Green Chile Enchilada Lasagna, share the page—and plate—with essential basics like Corn Masa, Red and Green Chile Sauces, and Cacao Spice Rub for a thoughtful, delicious celebration of Native foods. This book contains 75 full color photos.