Customer Reviews

Made in Great Britain

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Depending on what you're looking for and what your expectations are in this in this cook book you will determine how you feel about it. Personally, I would never use it. I would never pass it on. I would never tell people top buy it. His food is pretentious. Very pretentious. You can't open the book to a random page without opening to a recipe requiring the use of foies gras and/or copious amounts of duck fat. I've actually tried. I bet myself the book was from the early nineties based solely on the hideous pictures of overly-contrived bits of food with multiple sauces, endless savory mousses and foams. It was published in 2008. *facepalm* Oy... The worst picture of all was the author cuddling up with the sweetest looking piglet. Why would you do that in the middle of the meat chapter of a cookbook? Or more jarring, a mother pig surrounded by little baby ones. I'm not veggie, but that was enough to put me off the pork recipes.

Not all the recipes were horrible. I saved one or two, usually for individual components such as a sabayon or shortcrust or beef with Guinness....

SO. If you're looking for a way to make poncy, needlessly overly fancy French food requiring hard to obtain ingredients with a sort of a vague "how-do-ya-do-stranger) nod to British food, go ahead and check it out. My recommendation is to check it out from the library.