When it opened in 1987, Santa Fe's Coyote Cafe put modern Southwestern cuisine and its chef/owner Mark Miller on the culinary map. Since then the restaurant's fans have grown legion and Mark Miller has become a super chef with restaurants in cosmopolitan hot spots around the globe and lucrative consulting gigs for corporate behemoths who pay him princely sums to come up with the latest food and restaurant trends.

But before all that, there was Coyote Cafe, a stylish restaurant that combined (and still does for that matter) old and new world flavors to create gustatory experiences that linger long in its diners memories.

With this book as your guide, those memories can live again in your home kitchen (or you can create them anew if you've never had the opportunity to visit Coyote Cafe). The recipes are surprisingly approachable for gourmet fare. Most are simple and straightforward, allowing even adventurous beginning cooks to get great results.

While there are recipes in all the usual categories, this book is especially useful for its chapters on tamales and game dishes. This is not to say that the other chapters aren't filled with wonderful recipes you' ll turn to again and again as well; it's just that good tamale, game recipes can be more difficult to find. There's also a great chapter filled with creative cocktail recipes that are sure to be a big hit at upcoming parties and celebrations.

Chapters include: Cocktails; Salsas; Sauces and Soups; Appetizers and Salads; Tamales; Seafood and Fish; Game and Fowl; Meat; Desserts; Coyotes Bag of Tricks.

Sample Recipes:
See the Related Recipes box below for sample recipes from this book.