Hardcover: 160 pages
Publisher: Random House Value Publishing (September 20, 1995)
Product Dimensions: 0.8 x 7.8 x 10.2 inches
Shipping Weight: 1.7 pounds
Average Customer Review: 4.4 out of 5 stars See all reviews (8 customer reviews)
Best Sellers Rank: #882,585 in Books (See Top 100 in Books) #45 in Books > Cookbooks, Food & Wine > Regional & International > Native American #3451 in Books > Cookbooks, Food & Wine > Regional & International > U.S. Regional #4950 in Books > Deals in Books
I was hunting for a recipe of Indian Frybread because we'd eaten it up at the Makah Nation's summer celebration & wanted some at home. I found Native American Cooking: Foods of the Southwest Indian Nations & gave my Southwest-raised Webmaster a palatable surprise.I also tried Pozole because hominy has such a primal aroma & flavor - incredible & so simple! We do not, of course, eat anywhere near as elegantly as the photos which present Cornsicles, Arrowheads of Blue Cornmeal Gnocchi or Lamb Stuffed Chiles or Cactus Pad Salad with Fiery Jalapeno Dressing. However, Hohoise Ice or Prickly Pear Ice refresh us up here in our plain bowls just as well!The Adobe Bread was heavenly, the Dandelion Salad with Mustard Greens Vinaigrette was energizing & the Picuris Indian Bread Pudding with Apricot Sauce - dreamy! What I liked the most was bringing home the sights, smells, tastes & textures of a sunburned country & its people - both in the ingredients I hunted up & Lois Ellen Frank's book.For a taste of the American Southwest & a glimpse into what has sustained healthy & contented generations, I heartily recommend this one - the recipes work & can easily be adapted to wherever you happen to have settled.
Fantastic book which includes beautiful photos of what the dishes should look like -- a must for cooks new to this genre of ethnic cooking. A lot of the recipes were similar to South American and Hispanic dishes, so it wasn't as "different" or difficult as I might have thought. All of the recipes were easy to follow -- and my guests just loved them. I highly recommend getting this book!
I have had this book for over 20 years now. Caught my interest back then. Going through my books , I came across it and brought it out to have a look-see. Now I know why it is I have it. With an Indian Heritage, I must have wanted to connect. I came arcoss an ingredient for "Culinary Wood Ash". They tell you how to make it or substitute it for baking soda. Has something to do with the mineral content. I will be reconnecting and trying a many a recipe. Has some great pictures.
Has a little hIstory along the way. Covers a large area. is very informative.Many of the recipes are in the authors othe book 'FOODS OF THE SOUTHWEST INDIAN NATIONS'.
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