Seed to Plate, Soil to Sky: Modern Plant-Based Recipes using Native American Ingredients

by Lois Ellen Frank

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.

• ISBN10: 0306827298
• ISBN13: 9780306827297
• Publish Date: 7 September 2023
• Publish Status: Active
• Publish Country: US
• Publisher: INGRAM PUBLISHER SERVICES US
• Imprint: Da Capo Press Inc
• Format: Hardcover
• Pages: 304
• Language: English

Reviews

[annieb123]

Originally posted on my blog Nonstop Reader.

Seed to Plate, Soil to Sky is a well written and curated tutorial and recipe collection by Dr. Lois Ellen Frank. Released 29th Aug 2023 by Hachette on the Hachette Go imprint, it's 320 pages and is available in hardcover and ebook formats. It's worth noting that the ebook format has a handy interactive table of contents as well as interactive links and references throughout. I've really become enamored of ebooks with interactive formats; super useful for checking things easily in the text.

This is a worthwhile and appealing collection of plant based recipes showcasing the new world ingredients familiar to, and used by, the Native Peoples of North America. The author does a good job of treating the subject respectfully, historically, and accurately. It -is- a nice collection of recipes, but in addition, it has value for readers who enjoy cultural anthropology and history. 

The chapters (after a nice introduction) are arranged thematically: eight plants Native Peoples shared with the world, corn, beans, squash, chiles, tomatoes, potatoes, vanilla, cacao, and pantry staples. The recipes are varied, all plant based, and authentic. Recipe ingredients are arranged in a bullet list sidebar, followed by cooking directions. Ingredient measures are given in imperial (American) units only. 

About 30% of the recipes (by a rough count) are accompanied by photos. The photographs throughout are clear and in color. There are a number of background and market shots as well as landscape, showing the beauty of the southwest. Serving and recipe photos are professionally styled and attractive/appetizing. Recipe ingredients will -mostly- be easily obtainable at a moderately well stocked grocery store or health food store. (Some ingredients will require specialist/online retailers, farmers markets, or foraging). 

Five stars. This would make a good choice for public or school library acquisition, home use, and gift giving. The content is -very- respectfully done and appropriate credit is given throughout with regard to the millennia of food sovereignty and cultural history of the Native Peoples of North America. 

Disclosure: I received an ARC at no cost from the author/publisher for review purposes.