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2 Home & Garden Cooking and Food- US Ethnic

Foods of the Southwest Indian Nations: Native American Recipes

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Foods of the Southwest Indian Nations: Native American Recipes Cover

 

Awards

2003 James Beard Award Winner: Americana

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.

    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.

    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:
    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 » Ethnic
    Cooking and Food » Regional and Ethnic » United States » Southwestern

    Foods of the Southwest Indian Nations: Native American Recipes Used Hardcover
    0 stars - 0 reviews
    $14.95 In Stock
    Product details 208 pages Ten Speed Press - English 9781580083980 Reviews:
    "Synopsis" by , 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.
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