Southwest Indian Cookbook: Pueblo and Navajo contains 90 recipes collected from traditional Pueblo and Navajo cooks by Marcia Keegan. The author has adapted these mouthwatering recipes for use in any American or Canadian kitchen. This cookbook is more than a collection of recipes. Marcia Keegan has worked as a photojournalist in the American Southwest and has interwoven text and colour photographs with each recipe. The sacred nature of food and its preparation among the Navajo and Pueblo is made clear with the inclusion of appropriate facts and quotations. The recipes reflect the importance of corn in the diet of Navajo and Pueblo people. Recipes incorporate several varieties of corn, beans, squash, and chiles. The Southwest is also famous for its variety of breads. Recipes for Indian Fry Bread, Indian Tacos, Pueblo Corn Pudding, and Pueblo Indian Cookies are included in the breads section. There are several recipes for stews and traditional meats. This cookbook makes traditional Southwest cuisine accessible to the general public.