Making good, wholesome food from scratch is a great power; this book is invaluable for those who want to harness that power. Whether you are a novice in the kitchen or a seasoned cook (pun almost not intended), James Peterson, who has won 6 more James Beard awards than I have, has written the greatest companion for this endeavor. It begins with ample information on stocking a pantry, cooking techniques, and cooking tools, but the real value is in the recipes themselves, which are written in a concise, easy-to-follow manner and whose variety can add pizzazz to any home cook's repertoire. Did you know you can make your own crème fraîche with a little cream inoculated with some humble buttermilk? I didn't, but it works like a charm and has become a common practice in my household. Simple vegetable soups, satisfying salad dishes, hearty meat dishes, even cassoulet and duck confit get their due treatment within these pages, and it is all finished off with a handful of elegant desserts. It is my belief that every working kitchen could make use of this book. If home cooking had a textbook, this is it.