Contrary to popular belief, a pepper does not need to make your eyes water or start a fire in your mouth to qualify as a chile. Chile is simply the common name for the fruit of the capsicum plant. Chiles come in a wide variety of colors, shapes and flavors.

This comprehensive book (which serves as both a reference and a cookbook) from bestselling author and expert researcher Judith Finlayson takes you through the many varieties of chiles and provides absorbing information on everything from the historical and geographic origins of chiles, information on The Scoville Scale (it measures the hotness of a chile and was invented by Wilbur Scoville), health benefits and finally, 250 delicious and inventive recipes.

From fiery Tex-Mex inspired meals to savory and sweet Thai, this collection of recipes are sure to make you a lover of all things chile

Here's just a tempting sample of the dishes that await you:

• Appetizers like Cheese Arepas, Fresh Cucumber Kimchi, Guacamole, Indian-Style Roti are the perfect jumping off point for any dinner and sumptuous soups like Mulligatawny, Thai Coconut Chicken and Pepper Black Bean Soup bring warmth and comfort on a cold winter's day.

Chiles add their wonderful and distinctive flavor to fish and seafood and this is highlighted beautifully in Jamaican-Style Fish Cakes, Paella, Shrimp Creole, Bahia-Style Chowder. And Judith's beef and veal recipes marry beautifully with chiles -- resulting in delectable Mexican Meatballs, Chinese Beef with Orange, Beef Fajitas and Ropa Vieja.

There are also recipes for sides, fresh salsas, sambals and chutneys, not to mention sauces, marinades, dressings and condiments.

You're sure to enjoy the wealth of information and recipe in this book that's dedicated to the delights of chiles.

It's not impossible to make delicious vegetables that even picky eaters will chomp down like candy. The Roasted Vegetable, Revised Edition has 175 recipes to prove it

In The Roasted Vegetable, Revised Edition, Andrea Chesman is back to show home cooks, vegetable lovers, and everyone who loves to cook, how every vegetable imaginable can be oven-roasted to succulent perfection. Even if you (think) you hate vegetables, give Andrea a chance, and she'll show you how delicious they can be

This wide-ranging collection of 175 mouthwatering recipes is sure to please even the fussiest eaters. With recipes from simply sensational sides like Mixed Roasted Mushrooms in a Soy Vinaigrette to satisfying main dishes like Baked Orzo with Roasted Fennel and Red Peppers, vegetable lovers and vegetable haters alike will find here tasty, tempting dishes that don't require a lot of fuss.

This revised edition returns with the exquisite recipes you loved before, and now features 4-color photography to whet every appetite There's no need to wait any longer, get your family eating vegetables every night, bring tasty veggies to work in lunches, or boost your own nutrition

Go beyond guacamole Research shows that adding an avocado a day to your diet helps improve your overall health, and this cookbook will show you how to enjoy avocados in 70 delicious and different ways.

This is a grilling book dedicated to vegetables that eat like meat. The first of its kind, this cookbook features 60 recipes that star vegetables caramelized into succulence for satisfying, flavor-forward meals. Cauliflower "steaks," broccoli burgers, and beets that slow-smoke like a brisket are just three of the meaty but meatless meals to base a great cookout around. More than 30 stunning images showcase the beauty and variety of these recipes, each of which includes instructions for charcoal and gas grilling as well as using a grill pan on the stovetop or under the broiler. For vegetarians, those who love to grill, and anyone looking for more creative ways to prepare vegetables, this handbook is destined to live beside the grill.

• Vietnamese-Style Shrimp and Potato Salad
• Baked Bacon and Quail Eggs in Roasted Potato Cups
• Prosciutto-Wrapped Fig and Gnocchi Bites
• Potato Quiche Lorraine
• Parsley and Walnut Pesto-Roasted Potatoes
• Sweet Mashed Potatoes with Maple Syrup and Roasted Bananas

Kale is being called "the new beef", "the queen of greens" and "a nutritional powerhouse."

Kale is low in calorie, high in fiber and has zero fat.

In Cooking With Kale Rena Patten brings another beautiful ilistrated book this time sharing with us the benifits of Kale.

Kale is one of the healthiest vegetables around and one way to be sure to enjoy the maximum nutrition and flavor from kale is to cook it properly.

With over 70 new recipes and stunning photography, Rena gives easy recipes on cooking with Kale and the health benefits that using Kale as a main ingredient or part of your meal is easy to cook.

Of all the civilizations the Spanish explorers found in the New World, the one that loved the native chile peppers the most was the Aztecs. Theirs was a culture in which the hot and tasty treats were revered almost as much as sex. Over the centuries, Aztec cookery grew and spread to become the basis for the Mexican food of today, and many Aztec dishes have lasted through the years basically unchanged. Usually, these foods were roasted, boiled, or cooked in sauces, in a legacy that Dave DeWitt, the noted Pope of Peppers, has compiled into this wonderful addition to his scintillating Pepper Pantry series.

A cookbook featuring more than 65 recipes that make use of the parts of vegetables that typically get thrown away, including stalks, tops, ribs, fronds, and stems, with creative tips for making the most of seasonal ingredients to stretch the kitchen dollar.