Indeed, Dave DeWitt and Paul W. Bosland's *The Complete Chile Pepper Book* (Timber Press, 2009) is a beautifully produced book. It is part horticulture book (with descriptions and color photographs of scores of *Capsicum* varieties to grow in a garden [or in a container] and extensive notes on cultivation), part cookbook (with tips and recipes for freezing, canning, pickling, drying, smoking, and using fresh chile peppers in all types of food, from beverages and appetizers to desserts: the "Double Trouble Chocolate Truffles" on p. 308, with baking chocolate, white chocolate, ground New Mexican red chile, ground cinnamon, sweetened condensed milk, and chopped pine nuts [or pecans], look quite delicious). Inspired by this book, I sprinkled a dash of ground ancho chile powder (that I'd purchased, alas, not from peppers that I'd grown, dried, and ground myself) into a mug of hot chocolate this afternoon: quite delicious. The recipes, all beautifully photographed, certainly do seem inviting; but the material on processing and preserving chiles (making spice rubs, chile vinegars, chile oils, and even more exciting and exotic condiments and the like) brings this book up a notch, at least as far as its usefulness and interest go as a cookbook.The cultivation materials (roughly the first half of the book) seem quite thorough and, therefore, useful. Description of both how chiles are grown on a commercial scale as well as how they can be grown effectively at home are included--also with numerous color photographs. The authors don't ignore ornamental peppers and also include a (truly fascinating) section on bonsai chiles (though none of the photographs show the bonsai with fruit). Come winter, I'll be carefully reading this material--in anticipation for spring and summer (and the subsequent bounty of chiles that I hope to have in my garden).The volume concludes with a list of resources (for example, for seeds and plants--for folks located both in North America and Europe), a lengthy glossary of chile pepper-related terms, a selected bibliography (organized categorically), and a thorough-looking index.I'm not sure it's an official series, but Timber Press has also released *The Complete Book of Garlic* (by Ted Jordan Meredith, 2008): That book has different dimensions (it's taller and a bit narrower) and, although also beautifully produced (with score upon score of color photographs), focuses entirely on the horticultural side (that is, there's no cookbook component).Anyway, back to *The Complete Chile Pepper Book*: a blurb on the front dustcover (by Rick Browne, host of a PBS show [according to his attribution]) describes the book as "The most definitive, interesting, and enlightening book on peppers ever penned." I'll admit that my library of chile-related books is quite limited (the only other volume I own is James Campbell's *Mr. Chilehead: Adventures in the Taste of Pain* [ECW Press, 2003], which is a different type of chile book)--but I'll definitely agree that the DeWitt and Bosland book appears definitive, interesting, and enlightening. I'm certainly happy to have received this book via the Early Reviewers program and to be able to count it among my collection of food-related volumes.