I found this cookbook a bit different than the other tamale cookbooks available. First of all, as the author mentions, the use of lard is traditional in tamale making but recipes are provided for heart-smart, fat-free, and vegetarian masas. Also provided are recipes for blue corn masa (hard to find in Michigan!), pumpkin masa, several sweet masas, and coconut masa.
The tamale recipes vary from the very basic (Pork and Red Chile Tamales) to more exotic recipes such as Wild Mushroom and Asparagus tamales.
I like this cookbook so well I am going to look into Chile and Mole! also by Rio Nuevo.
I also recommend you purchase a masa spreader. Mas Tamales masa spreader works nicely.