I really loved looking through this cookbook! It is so beautifully put together, it's images, layout, recipes and peaks into the Navajo culture and recipes. I love that the beginning of the book gave us an introduction and some information about the Navajo people and their food history as well as Alana, the Author's own story. She also included a section with the equipment needed, ingredients used in the book as well as some techniques used in the book. I think this is always helpful but especially when there are dishes I am not already familiar with. After that on to the recipes, so many amazing recipes in this book. They are displayed beautifully on the pages with images for each recipe, which I love. The directions are written in a way that is easy to read and follow along. I like that she also added some information about each recipe. She did a great job of interweaving her stories and the culture into the book. Towards the back of the book she also listed off some stores to find the ingredients, many of them not near me but they included websites and I assume some may be available online. I can't wait to start cooking!

Thank you Netgalley for giving me the opportunity to read and review this book. These opinions are completely my own.

The potato and spam soup was a hit for my family. Due to my location and the time of year, it will be harder to find the ingredient for all the recipes, but they all look delicious.

This cookbook is a beautiful tribute to the rich culinary heritage of the Navajo people, offering a fresh perspective on traditional recipes with a global spin. As someone who loves exploring different cultures through food, this book was a delight to dive into. Each recipe not only introduces you to the unique ingredients and methods of Navajo cooking, but also fuses them with global flavors, making the dishes feel both familiar and excitingly new.

One of the standout features of this cookbook is the emphasis on creating your own ingredients which are incorporated into many of the recipes. I loved learning how to prepare these foundational ingredients—it gave me a deeper appreciation for the care and craftsmanship that go into each dish. The book doesn’t just guide you through recipes; it invites you to truly engage with the food and the culture behind it.

What’s more, the cookbook includes a helpful meal plan section, which offers guidance on how to create balanced, flavorful meals throughout the week or how to craft a full feast with ease. Whether you’re planning a casual family meal or preparing a cultural-inspired dinner for friends, the meal planning section makes it all feel achievable.

If you love learning about different cultures through food and want to add a creative, Navajo-inspired touch to your kitchen, this cookbook is a must-have. It’s both a cultural exploration and a practical guide for home cooks, with a unique twist on global recipes that make everyday meals or special gatherings something truly memorable.

My ARC was provided by the publisher via Netgalley in exchange for an honest review. This cookbook had great teachings about the dine’/Navajo family and community culture, local landscape, kitchen tools and cooking methods, and even language. The recipes mostly incorporate several regionally available ingredients such as sumac berries, blue corn meal, juniper ash, and Navajo tea to name a few. The book lists several online retailers who will ship and even provided a list of what ingredients each retailer stocked or specializes in. And the photography of the dishes, local landscapes, and author were gorgeous!

These recipes are both easy to follow and delicious. Alana Yazzie does an excellent job portraying these delicious meals.

The concept of this cookbook was very unique and unlike any other cookbook I have ever read before! I loved how the author focused on traditional native recipes in the book and featured unique ingredients that most of us don’t tend to typically cook our meals with. I felt like I learned a lot from reading this cookbook and I am looking forward to making some of the recipes I found in this cookbook; they look and sound like they taste delicious!

Thank you to NetGalley for an ARC of this book!

I adore how it describes the specifics of the ingredients and how they relate or the best type. I picked four recipes at random, got the ingredients to test: Fry Bread, Blue Corn pancakes, Green Chili stew, and Pinon Nut Butter. I'm lucky enough to have my sibling send me some ingredients from the Navajo Nation. It took me a few days but I have made them and they are delicious. It is both familiar and new at the same time. Can't wait to get a physical copy of this book.

I'm admittedly somewhat of a novice cook and don't often review cookbooks so I really only requested an ARC of this because I grew up in the southwest and really miss that area. But I really loved this!

I was so impressed by the beautiful layout of this cookbook, it's one of the prettier ones that I've picked up. There are gorgeous photos not only of the food but also the landscapes and there are illustrated geometric designs throughout. There's also an introduction on Navajo food traditions and history and little notes throughout the recipes about traditional preparation and details that was really interesting. Like I said, I grew up near part of the Navajo reservation so it felt familiar but as a non-Native person, it was also very cool to get more insight. And I appreciated the reference at the end for where to find some of the more difficult to find ingredients.

I ended up making a few of the recipes, they were very easy to follow and I was super satisfied with what I ended up with. I did preorder the book so I'm looking forward to trying more of the recipes and having the pretty pictures in hand. If you're at all interested in Navajo food or just want to try out some fun new recipes, I highly recommend checking it out!

Many thanks to the publisher and author for early access to the book!

There are so many recipes in this book I am ready and willing to try! I loved that Alana goes into detail of what tools & equipment are needed and the mainstays of the Navajo pantry. The artwork of the book is beautiful! There are several recipes I have tabbed to try later this week!

This is a wonderful Navajo cookbook written by a Diné author who grew up cooking the recipes. She has adapted many of them for modern kitchens, using coconut milk or oat milk, for instance. In some cases she adapted modern Diné recipes to use more traditional ingredients, like using ground sumac instead of koolaid powder in the Piccadilly ice dessert.

There is a photo for every recipe, and they are beautiful. There is no nutritional information. The recipes are heavy on wheat, corn and meat (typically sheep, though she says you can substitute beef). People with special dietary needs may not find a lot of recipes that work for them. One issue with many modern Native American recipes is the same as with many authentic soul food recipes— they are often the result of only having access to inexpensive but nutritionally lacking foods because of the historic oppression of the people. Fry bread was born out of having rations like bleached white flour and lard, for instance. Yazzie has tried to remedy this somewhat by incorporating more practices from farther back, like adding juniper ashes to her blue corn recipes (which increases the bioavailability of the nutrients in the corn meal along with also intensifying the beautiful blue color) and using sumac spice. The sweet recipes also tend to be lower in sugar. Still, many of the recipes rely heavily on ingredients that are very high in carbohydrates like ground corn, which will be an issue for readers with diabetes or who are limiting their carb intake. Diabetes has skyrocketed in Native people and rates of diagnosed diabetes are now double the rates of the general US population. More recipes with vegetables, beans, healthy fats and greens would be a good addition.

That said, this is a treasure of a cookbook. I love the personal stories and information throughout, the use of traditional names for the recipes, and the detailed instructions on how to make staples like tortillas and juniper ash. Well recommended.

I read a temporary digital loan of this book for review.

The Modern Navajo Kitchen is a beautiful, culturally rich cookbook with easy to follow recipes. I loved the explanations about how things would have been done traditionally versus how they are done today. The photos were visually appealing. The only thing I would love to see is a pronunciation of the Navajo words and recipe names. I will definitely be giving some of these recipes a try!

🧚🏻 A huge thank you goes to NetGalley, Adams Media, and author Alyssa Brantley for providing me with a free copy of this book in return for my honest review.

How exciting to see a Navajo cookbook!

I loved leafing through this very well-organised and presented book. Yazzie wrote wonderfully clear and easy-to-follow recipes and weaved in a lot of her own stories into the mix. I can very much imagine the whole family enjoying those dishes.

I knew nothing about Navajo food before going in, and sadly I don't live in a country where blue corn exists - though now that I know about blue corn, I absolutely have to find a way to get some! I also love the idea of flavoring dishes with Juniper ash, that's just so unlike anything I have ever tasted. That said, I love things with a smokey flavour, so I can imagine I would like that.

Again, there are no juniper trees in my country, so that won't happen, but that doesn't stop me from loving discovering everything in this book.

What a wonderful, interesting and mouth watering recipe book. I always love try new and varied types of food and cuisine so was very interested in this cookbook. What a revelation it was and is and I thoroughly enjoyed the journey it took me on to places and foods I have never seen or tried. This is a true book about food, culture, community and family.

The book is well laid out and easy to follow, the recipes that are inviting and tasty. Everything about this book makes me want to get in the kitchen and start trying these new and wonderful recipes.

Thank you NetGalley and Quarto Publishing Group – Wellfleet Press for giving me the opportunity to read and review this book.

Book Review: The Modern Navajo Kitchen by Alana Yazzie

Rating: 5 Stars

I recently had the joy of reviewing The Modern Navajo Kitchen: Homestyle Recipes that Celebrate the Flavors and Traditions of the Diné by Alana Yazzie, and it was an absolute delight! This cookbook is not just a collection of recipes; it's a heartfelt journey that connects food with culture, history, and personal stories that resonate with the soul.

From the moment I flipped through the pages, I was captivated by the stunning photography that showcases the vibrancy of each dish. The book features 60 recipes that blend traditional Navajo cooking with modern flavors, making it a unique exploration of what it means to eat Diné-style. Whether you're in the mood for drinks, breads, breakfasts, soups, mains, sides, or desserts, this cookbook has something for everyone. I was particularly intrigued by dishes like Navajo Boba Milk Tea and Fry Bread—simple yet bursting with flavor.

One of my favorite aspects of this cookbook is how it weaves in a little bit of history alongside each recipe. It’s not just about cooking; it’s about understanding the cultural significance behind each dish. The short history lesson at the beginning of the book really helped ground me in the traditions of Navajo culinary practices. Plus, the personal anecdotes shared by Yazzie added a lovely touch, making me feel like I was right there in the kitchen with her family.

The layout of the recipes is another highlight. They are clearly organized and easy to follow, which is perfect for both novice cooks and seasoned chefs. I also appreciated the additional information about Navajo measurements and tools, Navajo- and Native American–Owned Food Resources, Sample Meal Plans, and A Glossary of Navajo Words—it’s those little touches that make this book stand out.

If you’re looking for a gift or even a statement piece for your coffee table, The Modern Navajo Kitchen fits the bill perfectly. Alana Yazzie has created a gorgeous cookbook that celebrates both modern and traditional Navajo cooking. It’s informative, beautifully crafted, and an absolute must-have for anyone interested in exploring new culinary horizons while reconnecting with the rich heritage of the Diné people. I can’t recommend it enough!

⚠️This review was written based on personal opinions and experiences with the book. Individual preferences may vary⚠️

Thank you to NetGalley for the ebook in exchange for an honest review.

The cover gave me high hopes for what’s inside. I’m always happy when it’s nice and colorful in a cookbook and this book gave me exactly that.
Navajo cuisine is not something I am familiar with at all, but I enjoyed reading the recipes and I’m very excited to branch out and try new things that look honestly delicious.
Some ingredients I know I will never find in the part of the world where I am but any of the recipes I can do I’m looking forward to trying and tasting.

Navajo heritage is rich in tradition, mirrored also in their innovative and flavorful foodways, albeit plagued, as they were throughout their history, by disruptive and alien forces. Key to survival was the Diné trait of adaptability, allowing for creation of new traditions to be passed on from generation to generation, even in the frequent face of change. No longer nomadic, farming and keeping sheep have colored daily life. Nowadays, the foods of the past are sought out and are making a comeback, as a younger population strives to connect with its authentic roots, while embracing the additions made of necessity on their forward journey. This cookbook conveys the feeling well, providing wonderful recipes to pass on to those who come after, no matter with which heritage and culture you may identify. I`m itching to try any of the intriguing, stunning blue cornmeal recipes (and yes, the photography does them full justice, as it does in all categories), especially the Corn Granola, super simple as it is. I am impressed with the attention to detail, for example the author`s inclusion of how to make juniper ash, necessary for the making of many of the blue cornmeal offerings in the book, if one wants to be authentic, although its omission should not be deemed a deterrent to trying the recipe. From soup/stews to (piňon) nuts, with Navajo Ice Cream for dessert, you`ll happily cook your way through Yazzie`s cookbook, I guarantee it.
Disclaimer: I received an advance review copy through NetGalley and Wellfleet Press for free, and am leaving a review voluntarily.

Gorgeous | This is an excellent cookbook, which I have already recommended to several people. All notes, from the introduction to the appendix, are clear and interesting, though I admit that I've never personally had any use for sample meal plans, especially an entire week with every meal from one cookbook, including near-daily leftovers, so I'm not convinced that was a good use of page space. More importantly, there's a beautiful photo of every recipe, which will make the reader eager to get to the kitchen. The yield, prep time, and cook time are listed clearly, and the recipe layout is easy to follow using a grid format. Ingredient lists are in the standard order for recipes (listed in the order they will be used), and include both imperial and metric where applicable (Fahrenheit and Celsius baking temperatures are listed--no gas marks--and pan sizes are both inch and centimeter). Diné titles are appropriately given top billing, but every recipe includes an English sub-heading and can be found by that name in the index. The artistic style of the book is carried throughout to subtle but beautiful effect, and the categories are logical. I only had time during my review period to test one recipe, Bááh Nímazí (biscuits), but the result was a resounding success. The sole reason that this excellent cookbook receives four stars from me instead of five is that I only give five stars to cookbooks that I will use regularly and often. For medical reasons, I cannot eat any corn product (33 recipes), chiles (7 recipes), pine nuts (5 recipes), beans (6 recipes), or squash (5 recipes), and I would have to special order several ingredients not available in my rural area, keeping me from using the book on the spur of the moment. Those who are able to enjoy corn-based dishes in particular would find it a much better fit.

I received an ARC of this cookbook from NetGalley in exchange for an honest review.

This is a fantastic cookbook filled with recipes that look delicious!

What an absolutely beautiful cookbook. An honor to the Navajo people and culture. The book includes a variety of native foods as well as incorporating the natural food selections into more contemporary choices. The photos, the details and information is well done and full of so much information. I can't wait to try my hand at the fry bread with one of the salsa's, not sure which one. The beverages look wonderful and I will be looking into some of the resources. Well done. Thank you to Netgalley, the author and publisher for producing such a well done cookbook and allowing me to review it.

A beautifully made cookbook! this cookbook was a lovely look into Navajo culture and tradition, I tried the fry bread recipe, and it was absolutely delicious!