I saw a thread from back in August mentioning Gray Kunz & Peter Kaminsky's new cookbook, Elements of Taste. From the relatively recent review in the NYT, it looks pretty interesting, but has anybody picked it up and checked it out? Or bought it? How is it?
I'm considering ordering it, but would love to hear some opinions about it from those who've been able to browse through it. Living in Tokyo leaves one somewhat disadvantaged regarding English-language cookbooks (although, of course, very advantaged in other areas).