| In association with |
 |
|
Learn to COOK - Foods of the Southwest Indian Nations: Traditional & Contemporary Native American Recipes
|
List Price: $35.00
Our Price: $26.60
Your Save: $ 8.40 ( 24% )
Availability: In stock soon. Order now to get in line. First come, first served.
Manufacturer: Ten Speed Press
|
Average Customer Rating: 
|
|
Binding: Hardcover
Dewey Decimal Number: 641
EAN: 9781580083980
ISBN: 1580083986
Label: Ten Speed Press
Manufacturer: Ten Speed Press
Number Of Items: 1
Number Of Pages: 208
Publication Date: 2002-07
Publisher: Ten Speed Press
Studio: Ten Speed Press
|
|
|
|
|
|
Editorial Reviews:
|
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.
|
|
|
Spotlight customer reviews:
|
Customer Rating: 
Summary: Beautiful, educational, just not practical
Comment: This is a beautiful book. It is interesting to read and helps explain the culture of the Southwest. My only hesitation in recommending it is that the recipes tend to be impractical for northern urbanites. I love the idea of having two kinds of Indian cuisine on our list of recipes we make regularly; sadly to say, nothing from this book made it.
Customer Rating:
Summary: An incredibly fun cookbook
Comment: 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.....
Customer Rating:
Summary: Perfect.
Comment: 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.
Customer Rating:
Summary: Indians Nations Foods is Outstanding
Comment: 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.
Customer Rating:
Summary: Fantastic!
Comment: 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.
|
|
|
|
|
|
|
|
|
