“Think about this: The Italians didn’t have the tomato until after 1492,” writes chef and food historian Lois Ellen Frank. “The Irish didn’t have the potato.” Let that sink in, then get a copy of Frank’s Seed to Plate, Soil to Sky: Modern Plant-Based Recipes Using Native American Ingredients. Written with Walter Whitewater, the book celebrates the “magic eight” indigenous plants of the Americas—corn, beans, squash, chiles, tomatoes, potatoes, vanilla and cacao. The recipes are accessible, budget-friendly and entirely plant-based, such as the three sisters tamale with green chile, black beans, chocolate and chipotle; baked acorn squash with maple and pecans; and green chile enchilada lasagne. In sum, this is a fantastic introduction and tribute to Native American Southwestern cuisine.