The Border Cookbook

The Border Cookbook By Cheryl Alters Jamison and Bill Jamison, The Harvard Common Press, 1995. Paperback. $18; 500 pages

Focusing on food found along the border that snakes its way from the Baja Peninsula to the Gulf of Mexico, this exuberant, exhaustive book covers the culinary ground where the American Southwest meets Northern Mexico. Ingredients are shared, but dishes from Baja are totally different from those in, say, Texas. Try Watercress Salad with Tequila-Tangerine Dressing or Tilapia and Pipián with creamy dressing.

GIVE THIS TO: Cooks who like to cross borders. —R.B.