I received this cookbook a few weeks ago and read it end-to-end in three sittings. Although Ms. Holmberg states at the outset that she was trained in Classic French cuisine, the book is not just a rehash of the French mother sauces and small sauces (if you are not familiar with these I'd recommend "Professional Cooking" by Wayne Gisslen), but a rethinking of the subject with nods to variations and flavors inspired by Asian, Mexican, African, and South American influences. Ms. Holmberg's writing style is light and engaging making this an easy book to read. Her "theme and variations" approach to classes of sauces and use of flavor combinations from different cultures will inspire your creativity and help set your cooking off in new directions. Her cooking tips will demystify sauce making and boost your confidence to incorporate sauce making more often in your cooking. I cannot speak for every recipe, but the first I tried, Tangerine-Brown Butter Vinaigrette, was a hit served with tilapia fillets on creamy mashed potatoes and turnips and again a few days later as a hearty pre-skiing breakfast over salmon fillets and fried eggs. These were certainly not flavor combinations I would have tried had I not read the book! It is definitely a worthwhile addition to a cook's library!
- How did the image on site compare with the actual product? The cover on the book I received looked exactly like the cover on the site!
- How accurate was the on site description of the product? Not as good as the description on some other sites, but the price was better here
- Please tell us about the quality of the product. Well written, enjoyable, not encyclopedic