If you are not in the habit of taking the greatest of care not only in the choice of what you eat, but how you eat it, prepare to be mildly offended. David Rosengarten, and one presumes Dean and DeLuca as well, have very definite ideas of what ingredients should go together, and in what quantities, and the way they tell you is, well, downright snooty. If, like me, you enjoy balsamic vinegar on your salads, or your pasta swimming in tomato sauce, you will also be told, very clearly, what a Philistine you truly are.
So be it. I can get over the slights sent my way in this book, because I have now prepared upwards of 20 to 25 recipes presented here, and there hasn't been a bad one yet. Soups, meat dishes, poultry dishes, pasta sauces, sandwiches, you name it, it's been a hit on my table and on my palate. I'm not sure I would classify any of the recipes here as "easy," but they are far from the most elaborate that I have encountered. This is one of the top two or three cookbooks currently on my shelf, and one of the first I turn to when I want to try something new. From a purely gustatory standpoint, I give this my highest recommendation--unless, of course, you are easily offended.