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 & development advisor, Marianne Sundquist.
"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.
Record details
- ISBN: 0306827298
- ISBN: 9780306827297
- Physical Description: 302 pages : color illustrations, photographs ; 24 cm
- Edition: First edition
- Publisher: New York, NY : Hachette Go, an imprint of Hachette Books, Hachette Book Group, 2023.
Content descriptions
- Bibliography, etc. Note:
- Includes bibliographical references (pages 277-287) and index.
- Formatted Contents Note:
- Introduction -- Corn -- Beans -- Squash -- Chiles -- Tomatoes -- Potatoes -- Vanilla -- Cacao -- Pantry staples.
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Available copies
- 30 of 31 copies available at NC Cardinal.
- 1 of 1 copy available at Onslow County Public Library. (Show)
Holds
- 0 current holds with 31 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Jacksonville Main Library | 641.5636 FRA (Text) | 36015000572491 | Adult Nonfiction | Available | - |
| Albemarle Main Library | 641.563 Fra (Text) | 31010000835738 | Adult Nonfiction | Available | - |
| Benhaven Public Library | 641.563 Fra (Text) | 33630005192856 | Adult Nonfiction | Checked out | 08/26/2026 |
| Braswell Memorial Main Library | 641.5636 FRA (Text) | 37807000055044 | Adult Nonfiction | Available | - |
| Cleveland County Main Library | 641.563 FRA (Text) | 22281500155578 | Adult Nonfiction | Available | - |
| Cumberland Headquarters | 641.5636 FRA (Text) | 31781068734936 | Adult Nonfiction | Available | - |
| Franklinton Branch | 641.563/Frank (Text) | 72350000120873 | Adult Nonfiction | Available | - |
| Haywood County Main Library | 641.563 Frank (Text) | 33115007709147 | Adult Nonfiction | Available | - |
| Henderson Main Branch | 641.5636 F (Text) | 33258010299989 | Adult Nonfiction | Available | - |
| High Point Library | 641.5636 Frank (Text) | 30519010902602 | Adult Nonfiction | Available | - |
Accessibility Features
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."--
