Native American Cooking: Foods of the Southwest Indian Nations

by Lois Ellen Frank, Cynthia J. Frank

Adapts traditional dishes and techniques to the modern kitchen

Genres: Cookbooks, Food and Drink

160 pages, Hardcover

First published April 30, 1991

Reviews

[Sam · Rating 4 out of 5]

Every late Winter/Early Spring I get into a ferver as we get closer to Green Corn Ceremony. I begin whipping myself into a frenzy in an attempt to consume as much corn as humanly possible before I abstain from my beloved momma corn for nine months. So I turn to this book.

This book provides a ton of super tasty southwestern recipes. It's pretty thorough and covers desert foods as well as farmed foods by one of my fav-o-rite chefs.

[Willa Guadalupe Grant · Rating 4 out of 5]

Native recipes for those of us who live or have lived in the Southwest and want to make good native food of the region.

[loafingcactus · Rating 4 out of 5]

This book contains a number of innovative and interesting, yet do-able, looking recipes using indigenous North American ingredients. The pictures provide attractive plating concepts.

[Kara · Rating 5 out of 5]

Gorgeous food photography and easy to follow recipes of dishes made of ingredients indigenous to the American South West, honoring just how long people of that area have been making some very delicious food.