It's not as comprehensive as a name like The Ultimate Food Lover's Guide
would lead you to believe, but as far as the shifting sands of the New Mexico hospitality industry go, Culinary New Mexico
does a fine job. East Coast expatriot Sally Moore has an obvious love for the people, landscape and, of course, foods of New Mexico, and she breaks the state into manageable chunks of information and distinct culinary regions, which are allocated to Albuquerque, Santa Fe and Taos, then northwest, northeast, southwest and southeast New Mexico. Moore's book covers restaurants and bakeries, food festivals, cooking schools, specialty food stores, farmers' markets and wineries with all the affection and familiarity of a local. Keep this one in your glove compartment.