Seed to Plate, Soil to Sky

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Winner of Two IACP Awards—Food Issues & Matters and Health & Nutrition

This enriching cookbook celebrates eight vital plants Native Americans introduced to the rest of the world, with more than 100 recipes on how to use them.

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
Green Chile Enchilada Lasagna
Corn Masa
Red and Green Chile Sauces
Cacao Spice Rub.

The “Magic 8” ingredients share the page—and plate—to create recipes that will transform your world.