I've recently caught the cookbook disease, so I figured I would seek advice from those who have been afflicted much longer than I -What's a good vegetable-specific cookbook? I've been looking at either James Peterson's "Vegetables" or Cook's Illustrated "Perfect Vegetables". Any opinions on these or another book? My worry about any of the Cook's Illustrated books is that they tend to repeat many of the recipes from their magazines (which I have from 1998-present; thanks, ebay). -What's a good soup book? Again I've been looking at James Peterson and Cook's Illustrated ("Spledid Soups"; "Soups and Stews"), but I am open to other options. -Any suggestions for a cast iron cookbook? There's only two that I've really found ("Cast Iron Cooking" by A. D. Livingston and "Cooking in Cast Iron" by Mara Reid Rogers). I only flipped through these, but wasn't sold on either. Any input on these two or any other would be great. Basically, I have a cast iron 12" skillet, 5qt dutch oven, and a griddle anmd want to get the most out them (note: I won't be using these over a fire that often, so I'm not as interested in a camping-type book). -Anyone try Cook's Illustrated "The Quick Recipe"? Supposedly 85% of the recipes have never been in the magazine, and I'm always interested in being able to put together a real meal quickly. Is there any other book like this out there? -Has anyone read "The Kitchen Detective" by Christopher Kimball? Would you recomend it? I'm a big fan of Cook's Illustrated and knowing how recipes work, but again, I worry there may be several recylces/ highly similar recipes. -Is Rick Bayless' "Mexican Kitchen" sufficiently different than "Mexico: One Plate at a Time" to warrant buying? I have the latter and love it, but since I don't use it very often, I'm not sure how many Mexican cookbooks I need. That's all for now Thanks a bunch!