Lois Ellen Frank

Ah, Navajo Tacos! One of the things I miss most about living in the Four Corners was eating the yummy Navajo Tacos for lunch. There are some great recipes in this book with some of my favorite ingredients--I think the prickly pear syrup and blue cornmeal hotcakes are delicious--but my favorite recipe is the fry bread for tacos. Sprinkle cinnamon sugar on them, dip them in melted butter, or serve them with traditional taco toppings; fry bread is divine.

Color photographs, cultural essays, and history of the food enhance the recipes; Frank uses natural foods and long-proved NatAm ways to produce food in her own business and for the University of New Mexico, where she is a culinary anthropology; much updated version of an earlier book about Native American cusine - as made from the foods of nature.