Cookbook Review Thread

[bobhalford]

Anyone have the French Culinary Institute book "The Fundamental Techniques of Classic Cuisine?" I've got it sitting in my amazon cart and at nearly $50 I'm hesitating to pull the trigger.

As a beginner cook, I use the Bittman book. I think it's strength is offering primers on all different food types, telling you how to store them, various ways of cooking them, etc.

A friend told me that epicurious is the best site simply because Gourmet magazine recipes are known for having the best recipes.