If you're looking for a book that covers the basics of Southwestern cooking in simple and easy-to-apple recipes, there are plenty of good options out there. This isn't one of them. Pyles's recipes tend to be very time-consuming and, frankly, over the top. That said, when it comes to sheer culinary brilliance, I've seldom read a cookbook that rivals this one, and have never once read one that surpasses it.
For just one example, Pyles knows how to use chiles with an astonishing finesse. If you find it hard to believe that chiles could contribute something to a dessert besides a little menu-skimming novelty, his ancho-infused flourless chocolate cake might change your mind. Cascabel aioli, chipotle brioche, pasilla-corn salsa... each one uses the strengths of the respective chile expertly and artistically.
That's just one example, and you can find others on every page of this book. If you need good recipes, you can probably do better. If you're looking for ideas and inspiration, this is as good as it gets.