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

4.9 out of 5 stars 18 customer reviews

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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.
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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 (18 customer reviews)
  • Amazon Best Sellers Rank: #396,124 in Books (See Top 100 in Books)

Customer Reviews

Top Customer Reviews

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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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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By V 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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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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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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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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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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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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