LEADER 00000pam  2200349 i 4500 
003    DLC 
005    20231204103516.0 
008    221005s2023    nyua   e b    001 0 eng   
010      2022047494 
020    9780306827297|q(hardcover) 
040    DLC|beng|erda|cDLC|dIMmBT|dUtOrBLW 
042    pcc 
043    n-ust-- 
082 00 641.5/6362|223/eng/20221117 
092    641.56362|bFRA 
100 1  Frank, Lois Ellen,|eauthor. 
245 10 Seed to plate, soil to sky :|bmodern plant-based recipes 
       using Native American ingredients /|cLois Ellen Frank, 
       Native American culinary advisor ; Walter Whitewater, 
       recipe testing & recipe development advisor ; Marianne 
       Sundquist. 
250    First edition. 
264  1 New York, NY :|bHachette Go,|c2023. 
300    xvi, 302 pages :|bcolor illustrations ;|c24 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 279-287) and 
       index. 
520    "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"--|cProvided by publisher. 
650  0 Vegan cooking. 
650  0 Indian cooking. 
650  0 Cooking, American|xSouthwestern style. 
650  0 Indians of North America|xFood. 
655  7 Cookbooks.|2lcgft