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

Author: Lois Ellen Frank
Publisher: Ten Speed Press
Published: 08/06/2002
Pages: 208
Format: Hardcover
Weight: 1.90lbs
Size: 10.34h x 7.85w x 0.85d
ISBN: 9781580083980
Award: James Beard Foundation Book Awards - Winner

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