After all the gushing about the photos -- okay, they're great -- somebody needs to point out how good the recipes are! Park Kerr offers a wealth of information, in an easy-to-read format. With guests literally walking through the door, I was able to whip up a huge batch of frozen margaritas with next to no effort -- one guest, who has some expertise in these matters, can't stop raving about them -- "By far the best I've ever had," he says. (Kerr's secret ingredients made all the difference.) As with all good cookbooks, this one gives you loads of tips and tricks that make a good recipe ten times more interesting and fun. You get clear explanations about the various grades of tequila, so there's no confusion when you're facing a dizzying array of bottles at the liquor store. All in all, a tight, concise, well-informed guide that is presented with real panache. It's the next best thing to crossing the bridge to Ciudad Juarez, headed for the Kentucky Club on a Friday night. Hats off to Park Kerr, and, yes, a tip of the lens cap to Duane Winfield.