Seed to plate, soil to sky : modern plant-based recipes using Native American ingredients / Lois Ellen Frank ; Native American culinary advisor, Walter Whitewater ; recipe testing & recipe development assistant, Marianne Sundquist.
Material type:
TextPublisher: New York, NY : Hachette Go, [2023]Copyright date: ©2023Edition: First editionDescription: xvi, 302 pages : color illustrations ; 24 cmContent type: - text
- still image
- unmediated
- volume
- 9780306827297
- 0306827298
| Item type | Home library | Collection | Call number | Materials specified | Status | Date due | Barcode | Item holds | |
|---|---|---|---|---|---|---|---|---|---|
Adult Book
|
Main Library | NonFiction | 641.5636 F828 | Checked out | 05/30/2024 | 33111011182140 |
Enhanced descriptions from Syndetics:
This enriching cookbook celebrates eight important plants Native Americans introduced to the rest of the world: corn, beans, squash, chile, 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 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 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 flavors, 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 Lasagna, 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.
Includes bibliographical references (pages 279-287) and index.
"Some food historians say that 1491 to 1493 are the years the world began in terms of food, that is. Prior to 1492, eight plants--corn, beans, squash, chile, tomato, potato, vanilla, and cacao--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"-- Provided by publisher.
Corn -- Beans -- Squash -- Chiles -- Tomatoes -- Potatoes -- Vanilla -- Cacao -- Pantry staples.