Most cookery books have colour photos - I like them to see what the dish should be like - a list of ingredients then a method. They don't include stories and are not read from cover to cover. Except this one! I was interested to read Charles Campion's book after seeing him giving gentle but entirely independent and fair evaluations on the TV programme MasterChef.
On getting the book I was quickly hooked and I did read it cover to cover. It's great that Charles Campion writes as he talks, and it's a delightful read as well as being very informative. Each recipe is preceded by a story of how the dish came to be important to him, and that adds to the interest enormously. The recipes themselves are well explained and easy to follow. Variations are sometimes described, as well as easier ways if you are in a hurry (such as Custard No 2 from a drum if you don't have time to make Custard No 1 from scratch yourself). The stories are carefully balanced to be interesting, but not too long so as to delay you unduly from getting to the main content of the recipe.
I thoroughly enjoyed reading this book right the way through, filing away the recipes in the back of my head to be aware of them as the occasion arises. It was a bit disappointing to reach the end of the book :)
I commend this book to you enthusiastically and without reservation. I have a number of books on my kitchen shelf, some quite expensive given by kind relatives as gifts. Many reside there for a while but, despite the expense, get removed and sent off the to second hand shop because I never use them. A few are 'keepers'. This one for sure is a 'keeper' and I'm genuinely delighted to have it.