Foods of the Southwest Indian Nations

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  • 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. This wonderful book was the 2003 James Beard Award Winner. 
  • Foods of the Southwest Indian Nations cookbook from Made in New Mexico.  Ships Next Business Day.  Satisfaction Guaranteed.

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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. Vibrant and enticing photographs lure you into cooking each and every delicious recipe!  This wonderful book was the 2003 James Beard Award Winner.

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Reviewed by Barb M., from United States
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I recommend this product
Rated 5 out of 5
Review posted

Comfort food

Great stews - true comfort food and perfect for cool evenings. I gave my first copy to a friend and just had to replace it in my southwest cookbook collection as I missed it often.

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