In three of the latest offerings in the Cook West series, the delightful flavors of coffee, mole, and chile are explored.
Coffee Creations by Gwin Grogan Grimes (Rio Nuevo Books/Cook West Series, $12.95 softbound)
Is life possible without coffee? I don’t think so. Gwin Grogan Grimes, the former editor of the Fort Worth Star-Telegram, points out that the incomparably aromatic, richly bitter taste of coffee, adds flavor to everything it touches. In addition to beverages, this tropical berry can be used to give extra kick to a variety of foods including delectable desserts. With 50 inspired recipes supplemented by full-color images, this collection reveals the variety of tastes, blends, and roasting methods that help make coffee one of this country’s most popular products. Moving beyond the morning cup, readers can experience savory Coffee Glazed Bacon, an Expresso-Marinated Pork Chop, or a Mocha Meringue.

Mole by Gwyneth Doland (Rio Nuevo Books/Cook West Series, $12.95 softbound)
Mole was probably first served up by the ancient Aztecs. Without a doubt, it is one of the most beloved dishes of Mexico and there are countless recipes for it. Gwyneth Doland, an Albuquerque-based writer, claims that mole is generally built on a foundation of toasted chiles and spices, enlivened with fruits and vegetables, and enriched with nuts and seeds. She adds that it can range from a simple dish to something much more exotic and complex. Many believe that mole is nothing less than a gift from the gods and it can add multi-flavorful zest to almost any food. From a Last-Minute Barbeque Sauce to Turkey Cutlets with Cranberry Mandarin Mole Sauce, the recipes in this collection are accessible, flavorful and fun.

Chile Aphrodisia by Amy Reiley and Annette Tomei (Rio Nuevo Books/Cook West Series, $12.95 softbound)
With more than 200 known varieties, chile is one of the ancient culinary treasures of the Southwest. Amy Reiley and Annette Tomei, two celebrated cooks based in California, serve up more than 50o recipes including such crowd-pleasers as an Ecuadorian-inspired South American Ceviche, a zesty Kiss-to-Make-It-Better Soup, and Chile Cocoa, which was reputably Montezuma’s favorite aphrodisiac drink. The Cook West Series, which is published to celebrate the tastes, aromas, and ingredients which have created the foods of the American West, is a cause to celebrate and a gastronomic fiesta in every sense of the word.