You may not have to be a vegetarian to enjoy the recipes in this book, but you'll have to be a chef. And live in a big city. And have money.
The recipes ask for Yuzu juice (a citrus fruit), verjuice (juice of unripe grapes), truffles, fresh porcini, banana shallots (?), cavalo nero (black cabbage, but you can use savoy cabbage instead), nuoc mam chay (Thai vegetarian fish sauce), Vietnamese mint. Even if I knew where to get any of this (Borough Market?), I would probably be very nervous while cooking, in case I ruin these rare and expensive ingredients.
I have doubts about some of the methods as well. Can you, for instance, see yourself slice 4 avocados into 20 very thin slices, then stuff and roll them up? How are they not going to break, go brown, end up with finger prints on them? The picture looks fantastic, but not like something I'd ever be able to make. Even attempting it would be asking for disappointment.
I'd love to eat the dishes from this book, but I'd rather have them put in front of me by somebody else. The pictures look gorgeous, the dishes sound tasty, but it's not for your average home cook.