Top critical review
One person found this helpful
If only these were vegetarian recipes
on 4 January 2014
Could have given this book one star for using cheeses made with 'calf' rennet - Parmesan, Stilton and Gruyere, for example, and many recipes contain Parmesan but would feel petty as most of the recipes can easily be adapted. Still, really surprising that the author isn't aware of this, for vegetarians, very old news.