Foods of the Southwest Indian Nations [Hardcover]

Lois Ellen Frank (Author)

Book Description

Publication Date: August 6, 2002

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

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.

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: 7.8 x 0.8 x 10.3 inches
• Shipping Weight: 1.9 pounds (View shipping rates and policies)
• Average Customer Review: 4.9 out of 5 stars  See all reviews (12 customer reviews)
• Amazon Best Sellers Rank: #773,746 in Books (See Top 100 in Books)
  • #24 in Books > Cookbooks, Food & Wine > Regional & International > Native American

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

Most Helpful Customer Reviews

21 of 23 people found the following review helpful:

5.0 out of 5 stars An outstanding book, March 13, 2003

By 

S. Casey "DrBrrrr" (Silicon Valley, CA USA) - See all my reviews
(REAL NAME)   

Amazon Verified Purchase

This review is from: Foods of the Southwest Indian Nations (Hardcover)

This is a great book for reading about the history of the many foods mentioned. The cover the book is actually different from the one shown on Amazon.com (and even more beautiful). If you are thinking about visiting anywhere in the Southwestern United States, this book will tell you something about the delicious foods native to the area. The photographs are outstanding and well worth the cost of the book. You don't have to be a cook to enjoy the foods and stories portrayed here.

19 of 21 people found the following review helpful:

5.0 out of 5 stars Photographs make you hungry and recepies good enough to eat!, December 2, 2002

By 

"seal5plus" (Pearland, Texas United States) - See all my reviews

This review is from: Foods of the Southwest Indian Nations (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.

14 of 17 people found the following review helpful:

5.0 out of 5 stars Fantastic!, October 11, 2003

By 

Jeanne (Palm Springs, CA USA) - See all my reviews

This review is from: Foods of the Southwest Indian Nations (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.