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Foods of the Southwest Indian Nations: Native American Recipes

by Lois Ellen Frank

Comment on this title and you could win free books! Synopses & Reviews Comment on this title and you could win free books! ISBN13: 9781580083980 ISBN10: 1580083986 Condition: Standard Dustjacket: Standard All Product Details Only 2 left in stock at $16.50!

 

Awards

2003 James Beard Award Winner: Americana

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Synopses & Reviews

Publisher Comments:

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

Synopsis:

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

Synopsis:

Includes bibliographical references (p. 202) and index.

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About the Author

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 at the Santa Fe School of Cooking.

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Product Details

ISBN:

9781580083980

Author:

Frank, Lois Ellen

Publisher:

Ten Speed Press

Author:

Frank, Ellen Lois

Location:

Berkeley, Calif.

Subject:

General

Subject:

Cookery, american

Subject:

Indians of north america

Subject:

Food

Subject:

Indian cookery

Subject:

Regional & Ethnic - American - Southwestern States

Subject:

Regional & Ethnic - Native American

Subject:

American - Southwestern States

Copyright:

2002

Edition Description:

Includes bibliographical references and index.

Series Volume:

AC no. 23-17A

Publication Date:

20020806

Binding:

Hardback

Grade Level:

General/trade

Language:

English

Illustrations:

Yes

Pages:

208

Dimensions:

10.3 x 7.8 x .7 in 1.97 lb

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Related Subjects

Cooking and Food » Reference and Etiquette » Historical Food and Cooking
Cooking and Food » Regional and Ethnic » United States » Southwestern

Foods of the Southwest Indian Nations: Native American Recipes Used Hardcover Lois Ellen Frank

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$16.50 In Stock

Product details 208 pages Ten Speed Press - 2002-10-29 English 9781580083980 Reviews:

"Synopsis" by Random, 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

"Synopsis" by , Includes bibliographical references (p. 202) and index.