The chipotle chile—a smoked and dried jalapeño—has become a culinary superstar. And with good reason: its adaptability to all cuisines is limitless, making it a favorite ingredient for anyone with a passion for food and flavor, from home cooks to celebrity chefs alike.

This book celebrates the chipotle's Mexican roots, but then leaves familiar territory and makes its way into ionternational dishes such as a Filipino chicken adobo, Indian curry, Chinese Hot, Sweet, and Sour Shrimp, and a variety of good old favorites including biscuits and hamburgers—all in easy to follow recipes and illustrated with beautiful color photographs.