This summer a friend gave us a copy of a great new cookbook, Modern Asian Flavors, by Richard Wong. His recipes reflect his Shanghai roots, as well as his own American upbringing (the peppers stuffed with ground turkey were a real mystery to me until I read that his mother made them with pork -- no one likes turkey here). The book starts off with half a dozen sauces which are great for dipping, marinades, and so on, and he incorporates them in other recipes throughout the book. I like that; to learn to make one thing and then learn how to use it several different ways seems supremely efficient. I've been browsing through and drooling over the gorgeous pages this weekend. I'll let you know when I make something.
I've also been baking a bit this past week: whole wheat French bread (not in the bread machine, believe it or not), and caramel shortbread covered with a layer of Trader Joe's dark chocolate. Like a Twix, only better (because where can you buy a 9"x14" Twix bar?). Recipes to follow, once I get my boy in school tomorrow. (Sigh.)