Native American Cooking

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Description: The real American cooking -- the foods of the Native Americans -- is easy to prepare, rich in natural flavors, and perfectly in tune with today's healthy eating habits. Yet few home cooks are familiar with these flavorful traditional recipes. Now, prizewinning photographer and Native American food expert Lois Ellen Frank, herself part Kiowa, presents authentic dishes with a contemporary flair in Native American Cooking: Foods of the Southwest Indian Nations. 

Popular "Southwestern" cuisine is really a variation of Native American cooking, using the same squash, corn, beans, venison, chiles, and fruit. Lois Ellen Frank spent four years visiting Native American reservations in the Southwest, documenting the time-honored techniques and recipes. 

With the help of food expert John Sedlar, chef-owner of Saint Estephe and Restaurant Bikini in southern California, she has adapted them to modern palates and kitchens. The result is a beautifully photographed book overflowing with recipes for dishes that are delicious and still true to the old ways: for example, Pinon Hot-cakes with Prickly Pear Syrup or Fresh Green Chile Soup with Tumbleweed Greens. Fried Squash Blossoms with Celery Sauce or Baked Quail with Squawberry Sauce. Apache Stew or Indian Tortillas. Prickly Pear Ice or Feast-Days Pinon Torte. 

Lois Ellen Frank fully discusses unfamiliar techniques and ingredients and also includes a thorough guide listing mail-order sources for hard-to-find ingredients. 

With its wealth of information, Native American Cooking: Foods of the Southwest Indian Nations makes it easy to pay tribute to the original American cooks. 

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Condition: Good condition.