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Foods of the Southwest Indian Nations Hardcover – August 6, 2002
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More About the Author
Lois is an adjunct professor at the Institute of American Indian Arts (IAIA), a four-year college in Santa Fe, New Mexico, where she teaches Native American students about the Anthropology of Food. She is a featured cooking instructor focusing on Native American Foods of the Southwest Indian Nations at the Santa Fe School of Cooking, and the chef/owner, along with Native Chef Walter Whitewater of the Diné Nation, of Red Mesa Cuisine. Red Mesa is a Santa Fe catering company that features Native American, local and sustainably sourced foods for events with wild ingredients that are hand gathered from Native American nations all over the United States and made into seasonal menus for any palette while also educating clients about ancestral Native American foods with a modern twist.
Ms. Frank received her Masters degree in Cultural Anthropology from the University of New Mexico where she focused on the importance of corn as a common thread to all Indigenous nations throughout the Americas. She is completing her PhD dissertation in Culinary Anthropology entitled: The Discourse and Practice of Native American Cuisine, Native and Non-Native Chefs in Contemporary Kitchens, which she is planning to publish as her next book, tentatively entitled, "The Turquoise Plate".
Ms. Frank has worked with world-renowned chefs, scientists and academicians and published numerous culinary posters and cookbooks. She has been the photographer on many cookbooks, including The Great Chile Book by Mark Miller, The Indian Market Cookbook-Recipes from Santas Fe's Coyote Cafe by Mark Miller, Roy's Feast from Hawaii by Roy Yamaguchi, The Cuisine of Huber Keller by Hubert Keller and John Harrisson, Rittenhouse Cookbook by Jim Coleman, Tamalesby Mark Miller, Stephan Pyles, and John Sedlar, Salsas and Tacos: Santa Fe School of Cooking by Susan Curtis, Blended Beauty: Botanical Secrets for Body and Soul by Philip B, Elizabeth Berry's Great Bean Book by Florence Fabricant, The Great Sunflower Book by Barbar Jeanne Flores, and The Great Exotic Fruit Book by Norman Van Aken to name a few.
To learn more about Red Mesa Cuisine, visit www.redmesacuisine.com
To learn more about LOIS Photography, visit www.loisphoto.com
Top Customer Reviews
So, yes, this book is a great addition to the kitchen for several reasons, even if you're an amateur.
My two cents.....
Some of the type didn't transfer well in the Kindle. It's mainly just some of the titles for recipes and a few of the servings numbers at the end of recipes. Also, some of text boxes were not aligned correctly. It wasn't too a big of a deal though. I was able to figure out the proper placement based on context.
I'm glad I bought it though; the photography alone is worth it.
The author should be very proud of this fine accomplishment and this book should be in every public library. In fact, I may send a copy to a politician to remind him that we all immigrated here from someone else- except the Native Americans. They should be the only ones who have the right to decide our immigration policy.
Most Recent Customer Reviews
This is a book to be used and an excellent tabletop conversation piece. The photos are stunning. If you like cooking shows you could just read this book cover to cover. Read morePublished on January 31, 2010 by Sandy M.N.
This is easily the most beautiful cookbook I own -- could be a coffee table book -- and I've been recommending it to friends and family since I got it. Read morePublished on August 13, 2009 by Flag Mom
I bought this book when I chose Native American food as the theme for a supper club with friends. The first time, I made several of the recipes and everything came out excellent. Read morePublished on July 8, 2009 by Noosheen Alaverdi