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Foods of the Southwest Indian Nations Hardcover – August 6, 2002


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Foods of the Southwest Indian Nations + Spirit of the Harvest: North American Indian Cooking + New Native American Cuisine: Five-Star Recipes From The Chefs Of Arizona's Kai Restaurant
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Product Details

  • Hardcover: 208 pages
  • Publisher: Ten Speed Press; 1 edition (August 6, 2002)
  • Language: English
  • ISBN-10: 1580083986
  • ISBN-13: 978-1580083980
  • Product Dimensions: 7.9 x 0.8 x 10.3 inches
  • Shipping Weight: 2 pounds (View shipping rates and policies)
  • Average Customer Review: 4.9 out of 5 stars  See all reviews (15 customer reviews)
  • Amazon Best Sellers Rank: #204,566 in Books (See Top 100 in Books)

Editorial Reviews

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.

More About the Author

A Santa Fe, New Mexico based Native American Chef, Native American foods historian, culinary anthropologist, author and photographer, Lois Ellen Frank's first career experiences were as a professional cook and organic gardener. Ms. Frank has spent over 20 years documenting the foods and life ways of Native American communities throughout the Southwest writing and photographing many articles and papers on the topic. This lengthy immersion in Native American communities culminated in her book, Foods of the Southwest Indian Nations, which won the James Beard Award upon its release.

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

Customer Reviews

4.9 out of 5 stars
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It is easy to cook from these recepies and they work!
"seal5plus"
There is great background information that was wonderfully educational, for me, as I did not know much about the Native food and lifestyle.
Noosheen Alaverdi
Lois Ellen Frank conveys great passion for Native American culture in this book.
Greg Thomas

Most Helpful Customer Reviews

20 of 23 people found the following review helpful By "seal5plus" on December 2, 2002
Format: Hardcover
It is easy to cook from these recepies and they work! I can't put this book down; it is so gloriously photographed and with such artistry and respect for Native American culture. Even those with no interest in food, will relish the photographs. The food is modern and healthful and edible.
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14 of 18 people found the following review helpful By Greg Thomas on May 26, 2003
Format: Hardcover
Lois Ellen Frank conveys great passion for Native American culture in this book. An obviously well deserved win of the James Beard award. A wonderfuly delicious, colorful and informative writing on American Indian Foods!
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17 of 23 people found the following review helpful By A Customer on October 2, 2003
Format: Hardcover
I ordered 150 of these magnificent cookbooks for a large group of corporate meeting attendees and everyone loved them! I have never received more compliments on a meeting attendee gift. Ms. Frank does an incredible job of enlightening her readers on the cultures and culinary expertise of Native Americans. The photographs are so remarkable that you feel her dish sitting right in front of you. Not only did our group receive this most extraordinary cookbook, but Lois Ellen Frank and Walter Whitewater came to our event in Santa Fe and personalized every single cookbook for all 150 people! Ms. Frank was gracious enough to give personal attention to every individual and share stories of the successes of her cookbook. I could never have asked for a more successful event, thanks to the magnificent work of a culinary genius! Thank you Lois!
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14 of 19 people found the following review helpful By Jeanne on October 11, 2003
Format: Hardcover
From the beautiful cover to the very last page, the vibrant and enticing photographs lure you into cooking each and every delicious recipe. Lois Ellen Frank has made a current masterpiece of an ancient tradition native to our continent. This is truly a fantastic cookbook.
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4 of 5 people found the following review helpful By PArnold '86 on December 12, 2007
Format: Hardcover
What's most fun about this book is that even if you only wind up cooking a handful of recipes (like me), it's still a lot of fun to read. Some of the recipes are too involved for a neophyte like me but southwestern cooking (i.e., using all the spices native to that area) is clearly one of the most underrated culinary experiences around. A good chile paste or even chile powder has a flavor that can't be matched by the "usual culprits" - oregano, thyme, sage, etc.

So, yes, this book is a great addition to the kitchen for several reasons, even if you're an amateur.

My two cents.....
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1 of 1 people found the following review helpful By Amazon Customer on November 1, 2013
Format: Kindle Edition Verified Purchase
Gorgeous photography. Interesting background in each section.

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.
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11 of 16 people found the following review helpful By Naomi Manygoats on May 13, 2006
Format: Hardcover
Beautiful in every way. Outstanding and much appreciated photos. Wonderful commentary. Authentic recipes.

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.
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9 of 13 people found the following review helpful By JohnBBQ on June 12, 2005
Format: Hardcover
This book is practical and beautiful and takes a totally modern approach to historic cooking. One of the finest cookbooks ever published and one of the most beautifully printed books ever done. It is no wonder it got a James Beard award. It is a treasure to own and is a delgihtful gift. I live in the Southwest, I am a cook, and I love this book.
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