[Suzanne]

Since you asked, no. It's "mortar and pestle." Actually, they both look to me to be the Mexican version: mortar = molcajete and pestle = tejolate. Made from volcanic rock. Diana Kennedy says "...sauces made with them are superior in texture and flavor, for they crush out the flavor of the ingredients, rather than chopping them finely, which gives a truly rustic quality to the sauce."

Interestingly, I don't think that Peterson makes any mention of that piece of equipment, and includes only one recipe for a simple Mexican salsa, plus notes, in each edition. That's not a failing of his -- he's mostly focussed on French, after all. But it does point up another issue I have with publishers, who seem not to have read the book before they put the marketing together.

[KyleW]

I have his "Splendid Soups". I like it a lot

[Pete]

I just recieved Glorious French Food this week, from The Good Cook. I will let you all know what I think of it when I am done. But if it is like some of his other books, I am sure it will be quite informative.

[Suzanne]

Here's my review of Glorious French Food. It is, if fact, very informative. But I hope you have good eyesight. You may not by the time you read it through all the way.

If you combine it with his Essentials of Cooking, you'll have everything you need to get a great start on classic techniques and dishes. (Well, not YOU personally, Pete, you've got that already! But someone who is just starting out, yes.)

I'm very interested to hear what you have to say about it.