Cookbooks that take a single food and riff on it are fascinating! With a singular focus, mastery of the topic seems accessible for the everyday cook. This is the case with the cookbook, The Great Chiles Rellenos Book. The term, chile rellenos, translates to "peppers, stuffed." As the author explains, he began stuffing Anaheim, Poblano and Jalapeño peppers with traditional recipes from different regions, and then veered off into the land of experimentation. The cookbook logically sets a solid foundation with a helpful discussion of roasting and preparing peppers. The fillings range, as promised, from traditional cheese to exotic lobster with triple cream brie, and everything in between. A chapter is also included for peppers in casseroles, salads, and as "poppers." The sauces and condiments that will complement the chile rellenos are graciously included and polish the presentation to a delightful finish. We appreciated the in-depth lessons on chile rellenos and feel quite enabled in turning a couple of these recipes into new personal signature dishes!