For many years the techniques for preparing native foods were retained only through memory. In an effort to preserve the traditional art of cooking, 21 recipes for Navajo foods and 22 descriptions of edible wild plants and their preparation are presented in this cookbook. Each recipe gives the name of the dish in Navajo and English, lists the required ingredients, and provides steps for preparing the dish. The recipes are for breads, cakes, mushes, tamales, meats, tortillas, and beans. The second section describes plants, vegetables, fruits, and nuts. Each entry gives the name of the plant in English, Latin, and Navajo; provides an illustration; describes the plant and its growing conditions; and mentions how to use it. A brief history on the preparation of native foods and a poem are also included. (JMM/ERB)