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on 17 May 2015
obviously intended for the American market with American weights and ingredients, I wish those cooks who publish their books think about their European readers. I did like some of the recipes, well those with which I understood the ingredients.
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on 9 June 2014
A good cross section of recipes. I won't be trying them all but there are still enough to be going on with. It's a shame the ingredients seem to be for mass catering, but cooking for 1 always proves a problem with most recipe books. I also had a problem with some of the ingredients. You need to know the English version of American foods.
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