I bought Larousse De La Cocina Mexicana, an amazing resource for authentic Mexican recipes, which has been fun to decipher in Spanish and not too difficult to use. My dilemma now is that they use an astonishing array of dried chiles in some recipes, most of which are hard to find in New England. (And although I could probably stock up online, I don't cook enough to justify keeping dozens of types of dried chiles on hand). So, I am looking for an excellent resource to help me learn which chiles may substitute for one another. I have a pretty good, old salsa book from Mark Miller and I am wondering if his "The Great Chile Book" is what I'm looking for, or if there's something available online. What are your suggestions?