I bought this book from Books for Cooks while still studying at Le Cordon Bleu in London. I used the drunken pear recipe, after making some modifications, for part of the plated dessert product I had to produce for my final patisserie diploma exam. During the final exam, I proceed to cook the pears in red wine and cinnamon and one of the chef instructors walked into the exam room, took a sniff and noted that the air smelled like Christmas.
I love this book. The quantities are in weights, not volumes, which is much appreciated. I've found so much inspiration and encouragement from this book. Thank you Ms. Clark for this great resource!