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Seed to Plate, Soil to Sky
Modern Plant-Based Recipes using Native American Ingredients
Contributors
Formats and Prices
- On Sale
- Aug 29, 2023
- Page Count
- 320 pages
- Publisher
- Balance
- ISBN-13
- 9780306827297
Price
$30.00Price
$38.00 CADFormat
Format:
- Hardcover $30.00 $38.00 CAD
- ebook $15.99 $20.99 CAD
This item is a preorder. Your payment method will be charged immediately, and the product is expected to ship on or around August 29, 2023. This date is subject to change due to shipping delays beyond our control.
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Winner of Two IACP Awards
Food Issues & Matters * Health & Nutrition
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.
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.
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"Seed to Plate honors the practical side of growing Indigenous heirloom seeds to fruition. Lois demonstrates how to respect the whole life cycle of these foods by processing and cooking them with reverence, so when they end up on our plate and in our bellies, they are true medicine. This book honors Native American food wisdom and transforms the way we think about daily nourishment.”from the foreword by Melissa K. Nelson, (Anishinaabe/Métis [Turtle Mountain Chippewa]), Professor of Indigenous Sustainability, Arizona State University; President of the Cultural Conservancy"
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"Seed to Plate, Soil to Sky is more than a beautiful and empowering book. It is a landmark in the culinary world, helping us remember timeless traditions and put them to use at a time when healthful traditions are needed most. It is a treasury of historical context, key botanical information, and practical tips for the kitchen that will allow us to use the bounty of nature for health and vitality."Neal D. Barnard, MD, FACC, adjunct professor of medicine, George Washington Univ. School of Medicine & Health Sciences, president, Physicians Committee for Responsible Medicine
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"Lois is and has been such an inspiration to myself and my own work with Native American foods. Her research, writing, and ongoing passion for teaching and practicing the art of Indigenous foods of North America has proven her to be a role model for generations to come! Her first book was an instant classic, and I am so excited for this new and important work! Pilamayeyelo Lois and Walter for all that you do!"Sean Sherman, Oglala Lakota, founder, The Sioux Chef, NATIFS, Indigenous Food Lab, Owamni
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When I came across Lois Ellen Frank's Native American Cooking, and I finally found a book that spoke my language of simple, pure ingredients. With Seed to Plate, Soil to Sky, Lois continues sharing the goodness and grace of Indigenous foods and their importance to heal a people and a nation.Crystal Wahpepah, owner and chef, Wahpepah’s Kitchen
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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 under-published category.Agent: Leigh Eisenman, Wolf Literary
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