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This is a brilliant book. In fact, If I had to compile a list of five cookbooks to bring to a desert island (the type of desert island that furnishes a fully equipped kitchen and all the ingredients I can wish for), this would be one of them. Until now, all the major recipes I've reviewed except for one were a great success - and the one that failed probably failed because we had the wrong cut of meat.

Most of the recipes are very interesting, quite sophisticated, and absolutely doable in respect to both difficulty and time! Of course a few of them that are a bit more expensive, difficult and time-consuming than most of us would be willing to prepare every week, but then again that's what you expect from a cookbook written by a Michelin chef. The good thing about this book, especially when you're using expensive ingredients, is that it's so reliable that you don't need to worry if something will go wrong - it won't.

(edited 26th November 2013) report

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