I've never really cooked with chilies or made authentic Mexican food from scratch, so this cook feels slightly overwhelming. However, "The Essential Guide to Chiles" section is comprehensive, including the types of fresh chilies and dried chilies (including pictures), and how to work with the chilies (choosing, cleaning, toasting, soaking, pureeing, and frying). This cookbook ranges from really easy recipes to very complex salsas and sauces. I don't think I'll be working with the hotter chilies to create hot sauces, but, I definitely plan to use the recipes for the classic table salsas! Yum!!!
I would definitely recommend this cookbook to anyone who loves cooking Mexican food, or those friends who enjoy making their own hot sauces!!