Offers more than 350 recipes for using prickly pears, dates, olives, grapes, pecans & dozens of other native & cultivated fruits & nuts that abound in the Sonoran Desert area of Arizona & South California. For cooks who live elsewhere, virtually every fruit or nut covered in the book is available at the supermarket. English also includes in the book a palatable mixture of food history, anecdotes & nutritional information.