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Foods of the Southwest Indian Nations by Lois Ellen Frank
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Foods of the Southwest Indian Nations

By Lois Ellen Frank

By Lois Ellen Frank

By Lois Ellen Frank

By Lois Ellen Frank

Best Seller
Hardcover $35.00

Aug 06, 2002 | ISBN 9781580083980

Ebook $9.99

Feb 20, 2013 | ISBN 9780307814692

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    Foods of the Southwest Indian Nations by Lois Ellen Frank
    Hardcover $35.00
    Aug 06, 2002 | ISBN 9781580083980

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    Hardcover
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    • Hardcover $35.00

      Aug 06, 2002 | ISBN 9781580083980

      Buy from Other Retailers:

    Ebook
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    • Ebook

      Feb 20, 2013 | ISBN 9780307814692

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    About Foods of the Southwest Indian Nations

    In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today’s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you’ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

  • Includes sources for special ingredients and substitutions.
  • Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. 


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     Awards2003 James Beard Award WinnerReviews“A stunning new cookbook." —Accent West“[A] wonderful introduction to America’s oldest cuisine.”—Phoenix magazine “One of the most stunning books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age Retailer

    About Foods of the Southwest Indian Nations

    In this gloriously photographed book, renowned photographer and Native American–food expert Lois Ellen Frank, herself part Kiowa, presents more than 80 recipes that are rich in natural flavors and perfectly in tune with today’s healthy eating habits. Frank spent four years visiting reservations in the Southwest, documenting time-honored techniques and recipes. With the help of culinary advisor and Navajo Nation tribesman Walter Whitewater, a chef in Santa Fe, Frank has adapted the traditional recipes to modern palates and kitchens. Inside you’ll find such dishes as Stuffed Tempura Chiles with Fiery Bean Sauce, Zuni Sunflower Cakes, and Prickly Pear Ice. With its wealth of information, this book makes it easy to prepare and celebrate authentic Native American cooking.

  • Includes sources for special ingredients and substitutions.
  • Chapters are organized by the staples of Native American cuisine: corn, vine-growing vegetables, wild fruits and greens, legumes, game birds, meats, fish, and breads. 


    •  

     

     

     

     

     

     

     Awards2003 James Beard Award WinnerReviews“A stunning new cookbook." —Accent West“[A] wonderful introduction to America’s oldest cuisine.”—Phoenix magazine “One of the most stunning books of the year.”—Austin American Statesman “Gorgeous . . . exceptional.”—New Age Retailer

    About Lois Ellen Frank

    LOIS ELLEN FRANK is based in Santa Fe, New Mexico. She has a master’s degree in cultural anthropology from the University of New Mexico with a focus on Native American foods and plants. Currently, she is a featured cooking instructor… More about Lois Ellen Frank

    About Lois Ellen Frank

    LOIS ELLEN FRANK is based in Santa Fe, New Mexico. She has a master’s degree in cultural anthropology from the University of New Mexico with a focus on Native American foods and plants. Currently, she is a featured cooking instructor… More about Lois Ellen Frank

    Product Details

    Category: Indigenous Peoples’ History | International Cuisine | American Regional Cuisine

    Hardcover | $35.00
    Published by Ten Speed Press
    Aug 06, 2002 | 208 Pages | 7-1/2 x 10 | ISBN 9781580083980

    Category: Indigenous Peoples’ History | International Cuisine | American Regional Cuisine

    Ebook | $9.99
    Published by Ten Speed Press
    Feb 20, 2013 | 208 Pages | ISBN 9780307814692
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    Awards

    James Beard Award WINNER 2003

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