2 of 5 people found the following review helpful
I'm not impressed with this collection of recipes at all I'm afraid. It seems to go from the painfully simple (fennel salad = fennel and a bit of oil) to wilfully obscure with nothing in between. Rarely in fact have I leafed through a cook book and felt so uninspired. If you have the time to source live sea snails, cod tongues, cow heel, sea purslane and scallop frills (which are apparently the membrane around the actual scallop that sane people discard) then maybe this book is for you. I'd prefer something a little more accessible, that's all.