I've read some good things about James Peterson's "Essentials of Cooking." Has anyone out there seen/used it? Would you recommend it? I'm interested less in recipes than in his explanations of techniques (stocks, sauces, cutting up meat/fish, etc.). Are they logical and easy to follow? Do the pictures actually and accurately reflect what he's saying?
Thanks for any comments y'all might have.
And of course, if I *do* decide to buy it, I'll go to bn.com through chowhound!