Santa Fe Cookery: Traditional New Mexican Recipes. Jim Douglas, Dial Press, 1982.
 
A sampling of the region's Mexican borrowings, from basic corn or white flour tortillas to a mincemeat empanada. Tacos, enchiladas, tamales, tostados, and burritos are represented, with ingredients ranging from chorizo and beef jerky to spinach and fruit; and Douglas rounds off the collection with sauces, dressings, soups, and sandwiches, plus the indispensable margarita and a few non-alcoholic drinks to wash it all down.
 
Throughout, there are lots of chilis (fresh, canned, and powdered), lots of beans (even in a dessert cake), and, for local flavor, a few sweet dishes made with the indigenous pinon nut.
 
All the dishes are made from scratch with genuine ingredients, yet none is complicated, intimidating, or fussy.
 
Mild cover wear with small tear at spine top edge.