The book is part paean to the Sonoran Desert and the Maricopa and Pima peoples and part cookbook.  The intro tells the story of the Gila River Valley, the river’s place in history and the communities that have depended on it for centuries.

The cookbook part serves up many of my favorite dishes from chef Michael O’Dowd at the Kai Restaurant, Sheraton Wild Horse Pass Resort and Spa.  Included are recipes for smoked squash soup, a mesquite martini and the traditional Chemaith bread of the Gila River Indian Community.  We couldn’t wait to try the butter-basted lobster tail fry bread taco for a special occasion.

The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona’s Kai Restaurant by Marian Betancourt (Three Forks, 2009).