James Peterson's newest book, KITCHEN SIMPLE, arrived in the mail the other day and I've tagged the Tomatoes a la Provencale, the Red Cabbage with Bacon & Apples, the gougeres, the cream puffs, the Slow-Roasted Duck Legs with Sauerkraut. Easy, Mr. Peterson says! Well, I'll be the judge of that. The instructions for everything from using a pastry bag to pan sauces to cleaning leeks to when to skin a fish fillet are clear and concise. I know I'll use these lessons probably more than I'll make the
200+ recipes, but it's a very reasonably priced cooking course, open 24/7 (Ten Speed Press, $30).
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