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Seed to plate, soil to sky : modern plant-based recipes using Native American ingredients /

By: Material type: TextTextPublisher: New York, NY : Hachette Go, [2023]Description: xvi, 302 pages : color illustrations ; 24 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9780306827297
  • 0306827298
Subject(s): DDC classification:
  • 641.5/6362 23/eng/20221117
Contents:
Corn -- Beans -- Squash -- Chiles -- Tomatoes -- Potatoes -- Vanilla -- Cacao -- Pantry staples.
Summary: "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"--
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Holdings
Item type Current library Home library Collection Call number Copy number Status Date due Barcode Item holds
Standard Loan Coeur d'Alene Library Adult Nonfiction Coeur d'Alene Library Book 641.5 FRANK (Browse shelf(Opens below)) 1 Available 50610023953628
Standard Loan Priest River Library Adult Nonfiction Hayden Library Book 641.56/FRANK (Browse shelf(Opens below)) 1 In transit from Priest River Library to Hayden Library since 05/09/2024 50610024062684
Standard Loan Rathdrum Library Recently Returned Rathdrum Library Book 641.56/FRANK (Browse shelf(Opens below)) 1 Available 50610024062627
Total holds: 0

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.

Corn -- Beans -- Squash -- Chiles -- Tomatoes -- Potatoes -- Vanilla -- Cacao -- Pantry staples.

"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"--

Table of contents provided by Syndetics

  • Acknowledgments (xi)
  • Foreword: Friendship and Collaboration Through Native Foodways, (xv)
  • Introduction
  • The Magic Eight: The Plants That Native Peoples Shared with the World (1)
  • The Foods That Native Peoples Gave to the World (4)
  • A Timeline of Native American Cuisine (7)
  • Reclaiming Indigenous Foods and Foodways for Contemporary Health and Wellness (13)
  • Corn (21)
  • Nixtamalized Corn or Ash Corn (24)
  • White Corn Tortillas (27)
  • Blue Corn Tortillas (28)
  • Gluten-Free Blue Corn Bread (29)
  • Basic Tamale Masa (31)
  • Three Sisters Tamale with Green Chile (33)
  • Three Sisters Rolled Enchiladas (35)
  • Posole with Red Chile (37)
  • Walter's Hominy Corn Vegetable (39)
  • Hominy Harvest Stew (41)
  • Blue Corn Pasta (43)
  • Navajo Kneel Down Bread (Nitsidigo'i') (45)
  • Grilled Sweet Corn (49)
  • Walter's Fresh Corn Salad (51)
  • Native American Wild Rice & Sweet Corn Sauté (Manoomin) (52)
  • Sweet Corn Soup with Chipotle Paint (55)
  • Blue Corn Pancakes with Piñon Butter (57)
  • Native American Corn Pudding Parfait (59)
  • Grace's Corn Ice (Da'yis tiin) (63)
  • Beans (65)
  • Black Bean & Corn Salsa (67)
  • A Trio of Bean Spreads (69)
  • Pinto Bean Spread (69)
  • White Bean & Roasted Red Bell Pepper Spread (70)
  • Black Bean & Garlic Spread (71)
  • Three Bean Salad (73)
  • Red Mesa's Refried Pinto Beans (74)
  • Black Beans with Chocolate & Chipotle (76)
  • Red Chile Pinto Beans (77)
  • Three Sisters Stew (78)
  • Navajo Minestrone Soup (80)
  • White Bean, Butternut Squash & Kale Soup (83)
  • Bean & Spinach Tacos (85)
  • Healthy Indian Tacos (86)
  • Squash (89)
  • Delicata Squash Salad (93)
  • Kabocha Squash Salad (94)
  • Spaghetti Squash Slaw (95)
  • Summer Fried Squash Blossoms (97)
  • Savory Pumpkin Spiced Crispy Chickpeas (100)
  • Butternut Squash Soup with Chile Oil (101)
  • Pumpkin Corn Soup with Ginger Lime Cream (103)
  • Calabacitas (105)
  • Grilled Summer Squash (107)
  • Grilled Squash & Mushroom Skewers (109)
  • Zucchini, Quinoa & Piñon Nut Salad (110)
  • Baked Acorn Squash with Maple & Pecans (111)
  • Spice-Roasted Butternut Squash (113)
  • Roasted Kabocha Squash with Ginger (114)
  • Butternut Squash with Arugula Pesto & Pasta (115)
  • Pumpkin & Ginger Scones (117)
  • Spiced Pumpkin Butter (118)
  • Pumpkin Pie with Piñon Pecan Crust (119)
  • Pumpkin Piñon Nut Cake (121)
  • Chiles (125)
  • Red Chile Sauce (129)
  • Green Chile Sauce (131)
  • Guajillo Chile Sauce (132)
  • Apple, Raisin & Pecan Salad (135)
  • Tri-Color Coleslaw (136)
  • Chile Empañaditas (137)
  • Green Chile Herbed Rice (140)
  • Poblano Stuffed Chiles (141)
  • Red Chile Potato Stew (143)
  • Red Chile Potato Casserole (144)
  • Green Chile Enchilada Lasagna (146)
  • Pinto Bean & Mushroom Rolled Enchiladas (148)
  • Pumpkin Seed Trail Mix (150)
  • Poblano Corn Bread (151)
  • Chile Pecans (153)
  • Zucchini Bread with Chile & Chocolate (154)
  • Tomatoes (157)
  • Heirloom Tomato Salad (160)
  • Tomato Quinoa Salad (161)
  • Cherry Tomato & Arugula Salad (163)
  • Lois's Pico de Gallo (164)
  • My Favorite Guacamole (165)
  • Hearty Tomato Soup (167)
  • Four Directions (169)
  • Heirloom Tomato Sauce (171)
  • Tomato & Mushroom Medley (173)
  • Summer Vegetable Casserole (175)
  • Cherry Tomato Tarte (176)
  • Potatoes (179)
  • Herb Roasted Potatoes (183)
  • Sweet Potato Mash (185)
  • Roasted Sweet Potato Two Ways (187)
  • Potato & Green Chile Tacos (188)
  • Potato & Bean Burrito (189)
  • Sweet Potato & Carrot Soup (191)
  • Potato & Green Chile Stew (192)
  • Perfect Baked Potato with All the Fixings (194)
  • Sweet Potato, Kale & Wild Rice Bowl (195)
  • Potato & Blue Corn Gnocchi (197)
  • Sweet Potato Tamale Masa (199)
  • Sweet Potato & Black Bean Tamale (201)
  • Vanilla (205)
  • Vanilla Grilled Peaches (209)
  • Vanilla Melon Salad (210)
  • Vanilla Peach Sauce (211)
  • Peach Bread Pudding (212)
  • Baked Berry Vanilla Crisp (214)
  • Vanilla & Cacao Sunflower Skillet Cakes (217)
  • Dried Fruit & Vanilla Dessert Tamales (218)
  • Hominy Corn & Chokecherry Sorbet (220)
  • Vanilla Almond Milk (221)
  • Vanilla, Lavender & Lemon Spritzer (223)
  • Cacao (225)
  • Mole Sauce (228)
  • Mole Enchiladas with Mushrooms & Potatoes (230)
  • Cacao Spice Rub (232)
  • Cacao Nibs (233)
  • Chocolate-Dipped Strawberries (235)
  • Grilled Pineapple with Chocolate (236)
  • Chocolate Sauce (237)
  • Chocolate, Coconut & Dried Cherry Tamales (239)
  • Chocolate Bread Pudding (241)
  • Chocolate Piñon Cake (243)
  • Dark Chocolate Torte (245)
  • Chocolate Nice Cream (247)
  • Pantry Staples (249)
  • Fire-Roasted Green Chiles (250)
  • Blackened Corn (252)
  • Blackened Garlic (253)
  • Chile Garlic Oil (254)
  • Culinary Ash (255)
  • Basic Cooked Beans (258)
  • Cooked Hominy Corn (259)
  • Cooked Pumpkin Purée (260)
  • Toasted Pumpkin Seeds (261)
  • Mushroom Stem Bruschetta (263)
  • Vegetable Broth (264)
  • Vegetable Stock (265)
  • No Fry Frybread (266)
  • Blue Corn No Fry Frybread (268)
  • Red Chile Agave (269)
  • Chokecherry Syrup (271)
  • Coconut Whipped Cream (273)
  • The Cultural Conservancy (275)
  • Source Guide for Native Foods (277)
  • Notes (279)
  • Bibliography (283)
  • Index (289)

Reviews provided by Syndetics

Publishers Weekly Review

Each chapter of this sophisticated debut from Santa Fe caterer Frank, whose Diné business partner, Walter Whitewater, serves here as adviser, is dedicated to one of the "magic eight" plants "that native peoples gave to the world": beans, cacao, chiles, corn, potatoes, squash, tomatoes, and vanilla. Chapter introductions are thorough and edifying, and Frank successfully pairs history and tradition with straightforward recipes that incorporate modern conveniences such as vegan butter. While there are classic dishes, including "three sisters" stew with corn, beans, and squash, and frybread cooked without fat in a cast-iron skillet, many options innovate further, including eggless pasta made with blue cornmeal and a pumpkin pie with arrowroot-thickened filling in a pine nut and pecan crust. The occasional vegan standard feels like filler, such as an heirloom tomato salad with balsamic dressing, but the majority of the recipes are exciting and clever: a butternut squash puree incorporates apple and coconut milk; black beans are simmered with chipotles and chocolate; and sweet potatoes are used to make masa for tamales with no added fat--an outgrowth of work the author does to combat diabetes. Thoughtful and informative, this is a strong addition to a long underpublished category.Agent: Leigh Eisenman, Wolf Literary. (Aug.)

Author notes provided by Syndetics

Lois Ellen Frank, PhD, is a Santa Fe, New Mexico-based, James Beard Award-winning author, chef, Native foods historian, educator, photographer, and gardener. She is the chef/owner of Red Mesa Cuisine. Walter Whitewater, Diné (Navajo), is the chef working with Lois at Red Mesa Cuisine. The Culinary Advisor on the James Beard Award-winning cookbook, Foods of the Southwest Indian Nations, Chef Whitewater won the James Lewis Award for his work as a Native American chef.

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