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Some things to remember: poblano peppers are nothing like green chiles; New Mexico green chiles come in many varieties, from mild to XX hot, and they are grown up and down the Rio Grande valley from Chama to Las Cruces; Hatch chiles are widely known, but they are not always the best, since they are often grown to mass production standards; in-the-know locals buy their chiles in small batches directly from the growers at Farmer's Markets and roadside stands around the state; no matter where or what variety you buy, the roasting and steaming process can make a huge difference in how the chile tastes. For best results, chile should be blistered and charred at very hot temps for a few minutes, then cooked a little longer at low heat, then sealed in a plastic bag for at least an hour to steam. It's an art, and finding a competent roastmaster is as important as finding the right chile.
I've been enjoying NM chile for 28 years now, and cannot imagine living without it. In my freezer right now are medium, hot and extra hot varieties from four different growers in Chimayo, San Felipe Pueblo, Corrales and Lemitar. I even have a few bags of standout batches dating back to '07 that I'm hoarding for special occasions.

I received The Joy of cooking as a wedding present. garrettsambo@aol.com

It was a Strawberry Shortcake cookbook that had recipes for sandwiches and other easy recipes.

Better Homes And Gardens, but I grew up with my mom's Betty Crocker cookbook.

A collection of recipes that my mom made based on my observations

My first cookbook was one from our church. I know, not top quality. I rarely turn to cookbooks as a new cook because of the vast information on the internet. I would enjoy having a few cookbooks in my collection, though.

My Mother in Law got me a 5 ingredient cookbook that had horrible recipes which basically combined 5 canned foods into one dish meals. Revolting.

The first cookbook that I ever received was a book of photocopied recipes my grandfather made for me of all the traditional Italian recipes that my great grandma used to make for her family. There are some wonderful recipes in there too. From homemade tortellini, to antipasto that has to sit jarred for a year before you can eat it (to let the flavors meld).

The sad bit is that I rarely use it because so many of the recipes are so labor intensive and large.

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My first cookbook was Betty Crocker's Cookbook that was a 5-ring binder.

My Mother gave me my first cookbook which was Betty Crocker's and I still have it today. I also gave one to my son when he moved out on his own. It's a great basic cookbook that anyone can use.

I remember looking through cookbooks, many of them, off the shelves when I was a kid. No one stands out.