Listen.

I wanna try every recipe in here. As a Cherokee woman I just love seeing other Native people win and this book is beautiful and just the right amount of cultural. It's soft in a matriarchal way.

Highly recommended.

I was very excited to review 'The Modern Navajo Kitchen' by Alana Yazzie. This cookbook aims to both preserve traditional foodways and also to invite others to try the traditional foods of the Navajo Nation.

The book is beautifully-presented and welcoming, and the introduction makes it clear that the author is passionate about Navajo food.

However, I immediately noticed a significant problem: important staple ingredients aren't given enough detail for outsiders to be able to source them, and since the recipes using them are incredibly minimal in terms of seasoning, that means that it may become impossible for anyone elsewhere in the world to know if they're actually replicating the flavours with anything close to accuracy.

For example, the author goes to great length to explain that "the Navajo variety of sumac is three-leaf sumac (Rhus trilobata Nutt.)" and that "ground sumac berries are different from the ground sumac that may be found in grocery stores and Mediterranean markets. It has a similar flavor and can be used, but I don't recommend it, because salt is sometimes added. The colors and taste are also less vibrant than those of the three-leaf sumac."

This is actually fantastic information, because it tells you precisely what plant is being discussed and why substitutes may not work (I've personally never seen ground sumac sold as a spice containing any salt, but clearly the author has, and salt would certainly throw the flavour off). While I may not, as the author suggests, be able to attend "local flea markets and trading posts on the Navajo Nation", I know that I should seek out three-leaf sumac.

Ironically, the next entry in this introduction to ingredients takes the opposite approach: Navajo tea is described as "an Indigenous wild tea that is commonly called greenthread tea." There is no explanation of whether this is made up of a single plant or many, or what the scientific name(s) of the plant(s) may be.

Mentions of vegetables like squash, pumpkins, and corn aren't presented with suggestions of varieties / cultivars; while of course a large number of heirloom varieties may not have formal names, some certainly will - it'd be helpful to name at least a few.

Where I get actually worried, though, is the recipe to make juniper ash.

This ingredient is used extensively throughout the recipes, but critically, no species is provided. Some species of juniper are poisonous - this is critical information and should certainly be included, especially for an ingredient that's used so broadly! I'm a bit surprised that the publisher didn't flag this, as it'd be such a simple inclusion but its omission could actually cause harm if someone were to ingest one of the poisonous species by accident.

The bulk of the recipes seem very manageable for cooks across a wide range of skill / experience.

Flavouring / seasoning is minimal and very straightforward: most savoury recipes include only salt, and perhaps garlic powder and/or black pepper. For example, mutton ribs are prepared by just rubbing the ribs in olive oil and sprinkling with salt before roasting. I found this fascinating; on the one hand, it shows just how important it is to source the best possible ingredients, as all the flavour comes from the quality of the ingredients themselves, and on the other I was surprised that there weren't more Indigenous wild plants used as herbs or seasonings.

(The minimal seasoning actually brought to mind AIP cooking - I suspect a lot of the recipes would be AIP-friendly.)

That being said, I do wonder at the appeal of many of these recipes to the general public. I would hope that, again, the quality of the ingredients allows the flavours of those ingredients to shine without the need for any accompaniments, but with so little guidance given as to the varieties that should ideally be used, I worry that some of the recipes may just come out incredibly bland. The book risks being more of a novelty destined to gather dust rather than something a cook may frequently turn to for inspiration, which is a shame, as Navajo food deserve to be appreciated as a living, vibrant foodway.

Thank you very much to NetGalley & Wellfleet Press for access to this time-restricted e-ARC for my unbiased review.

Thanks to the publisher and NetGalley for letting me review this book. I enjoyed reading a bit of Navajo history and how the recipes were part of Navajo history as well. I do like that the book includes websites where to order the blue and white cornmeals along with the juniper ash since if you don’t live in the area; some ingredients would be hard to acquire. The photos were gorgeous as well.

As an instagram cookbook, this is probably fine (although I didn't test any of the recipes), but I was hoping for a little more scholarship and history of the Navajo nation. It could also use a little more clarity around the indigenous plant ingredients, like scientific names, since the common names can vary regionally.

THE MODERN NAVAJO KITCHEN by Alana Yazzie is a cookbook that truly stands out. It beautifully blends traditional Navajo recipes with modern cooking techniques, offering a fresh take on Indigenous cuisine.

One of the things that makes this cookbook so special is the way it promotes diversity and highlights regional ingredients and cooking methods that may be unfamiliar to some readers. Through Yazzie's clear instructions and engaging storytelling, you'll learn about the rich culinary traditions of the Navajo people and discover new flavors and techniques that you can incorporate into your own cooking.

But this cookbook isn't just a history lesson or a collection of recipes. It's also a celebration of community, family, and the joy of sharing a meal with loved ones. Yazzie's passion for food and her commitment to preserving Navajo culinary traditions shine through on every page, making this cookbook a true treasure.

Overall, I highly recommend The Modern Navajo Kitchen to anyone who loves cooking, values diversity, and is eager to learn about new culinary traditions. It's a must-have addition to any cookbook collection.

Can I just say that this cookbook is now one of my favorite ones!? I have Native roots and absolutely LOVE when I get to learn new dishes regardless of the tribe as I didn't have anyone to teach me. I love how easy it was to understand the tools and how to make the basics before the recipes even started. There are pictures involved too so you know what it looks like throughout the process. There is history involved as well so you know the meaning and culture behind each dish. I just absolutely love it! I visited a few of the touristy areas about 2 years ago in the Navajo area and I felt like this cookbook brought me back and I cannot wait to start practicing these dishes and incorporating it into my daily life. (P.S....there's even a sample weekly meal plan!!)

Great book, some fab recipes, this would be especially good for vegetarians as has lots of nutritious recipes

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.