Foods of the Southwest Indian Nations
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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
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
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Most Helpful Customer Reviews
15 of 15 people found the following review helpful:
5.0 out of 5 stars
Native American Cooking with respect, history & flavor!,
By
This review is from: Native American Cooking: Foods of the Southwest Indian Nations (Hardcover)
I was hunting for a recipe of Indian Frybread because we'd eaten it up at the Makah Nation's summer celebration & wanted some at home. I found Native American Cooking: Foods of the Southwest Indian Nations & gave my Southwest-raised Webmaster a palatable surprise. I also tried Pozole because hominy has such a primal aroma & flavor - incredible & so simple! We do not, of course, eat anywhere near as elegantly as the photos which present Cornsicles, Arrowheads of Blue Cornmeal Gnocchi or Lamb Stuffed Chiles or Cactus Pad Salad with Fiery Jalapeno Dressing. However, Hohoise Ice or Prickly Pear Ice refresh us up here in our plain bowls just as well! The Adobe Bread was heavenly, the Dandelion Salad with Mustard Greens Vinaigrette was energizing & the Picuris Indian Bread Pudding with Apricot Sauce - dreamy! What I liked the most was bringing home the sights, smells, tastes & textures of a sunburned country & its people - both in the ingredients I hunted up & Lois Ellen Frank's book. For a taste of the American Southwest & a glimpse into what has sustained healthy & contented generations, I heartily recommend this one - the recipes work & can easily be adapted to wherever you happen to have settled.
6 of 7 people found the following review helpful:
5.0 out of 5 stars
Great book!,
By A Customer
This review is from: Native American Cooking (Hardcover)
Fantastic book which includes beautiful photos of what the dishes should look like -- a must for cooks new to this genre of ethnic cooking. A lot of the recipes were similar to South American and Hispanic dishes, so it wasn't as "different" or difficult as I might have thought. All of the recipes were easy to follow -- and my guests just loved them. I highly recommend getting this book!
1 of 1 people found the following review helpful:
5.0 out of 5 stars
Native,
By
This review is from: Native American Cooking: Foods of the Southwest Indian Nations (Hardcover)
I have had this book for over 20 years now. Caught my interest back then. Going through my books , I came across it and brought it out to have a look-see. Now I know why it is I have it. With an Indian Heritage, I must have wanted to connect. I came arcoss an ingredient for "Culinary Wood Ash". They tell you how to make it or substitute it for baking soda. Has something to do with the mineral content. I will be reconnecting and trying a many a recipe. Has some great pictures.
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