It is not often that I cannot wait for the next available day on which I can indulge in cooking when my amazon book parcel arrives, but with this book, I just could not wait - putting my own variation on a theme to Pontais' smoked chicken and asparagus verrine, substituting the bacon with chantarelles that were in season, it just looked beautiful and tasted fab. I like anything that looks like one slaved over it for hours on end whereas it's 20min prep, 15min cook-and-assembly. This book is not for beginners in my opinion, only because it is not as descriptive and "dumbed down" as a lot of cook books out there. For instance, most recepies in this book would just have "Seasoning" in the list of recepies without specifying what may go with those ingridients, which makes it exciting for those with an innate or learnt sense of what herbs and spices may go with what ingredient but may leave behind those who are used to slavishly following the recepies. Similarly, a lot of the terrines that look a little more complex do not have a step by step, and I can imagine would be a challenge for those who do not at least have one book that does do that, or have otherwise seen a terrine made. The book does contain some fantastic suggestions for accompaniments, sauces, garnishes and so on, very thoughtful and imaginative and exciting. What is also splendid about this book is that for those of us who are not huge on dessert or can frankly think of better things to do than slave over the oven baking, this book contains some fabulous dessert terrines and verrines that look amazing in no time. A fabulous treat of a book that is a must for any food enthusiast and would make a great gift for your gourmand friends.