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!

This was an interesting insight into key ingredients used in Navajo cooking - also there were more vegetarian options than I had expected.

Thi is very informative of the beautiful Navajo culture and food. I loved the history provided with the personal stories. I fully intend to make the Navajo Taco recipe and Sweet Blue Corn Tamale recipe sometime very soon.

In 4 decades of making tamales, idk why I never thought of blue corn masa!

There are beautiful photographs of the Navajo Nation included in the beginning and end of the book. I especially loved the additional info provided after the appendix- the Navajo measurements and tools in visible form were very helpful.

This is an excellent addition to any kitchen recipe shelf!

What a gorgeous cookbook spotlighting Navajo cooking -- both modern and traditional. The pictures are colorful and inviting; the recipes are titled in Diné and English, and the author infuses this with family and personal stories to explain the importance of these foods. This was so fun to page through, and fascinating the see the way Southwestern staples like tortillas and tamales have a specific Diné twist.

I loved that we were.introduced to staples and some main techniques before going into the recipes.

The design was great. The recipes seem easy to follow and I will definitely be trying some out soon!

I also loved the addition of.traditional measurement equivalents as well as sample meal plans!

There is a great variety of recipes here covering plenty of meals/food groups and I can't wait to try some! I loved the layout and the beautiful pictures