A great book offering a wide range of recipes, varying in complexity and style, underlining the sheer range of cuisine on offer in this country.
The recipes are all written by professional chefs, and while it is clear that they have been adapted for the home cook, a certain level of complexity is to be expected. This is not to the detriment of the book, in fact quite the opposite. It is designed for the inquisitive cook who wants to push the limits of their cooking abilities and trying something new.
The recipes themselves are broadly categorised into 'Mains' and 'Desserts', with sub-categories available to lead to the reader to the relevant recipes they are interested in more easily. The level of detail in which the recipes are presented varies depending on the complexity of the dish, but sufficient guidance is always given, even for less experienced cooks. The vegetarian section of the 'Mains' category is somewhat thin, which may be a problem for some, though the book does offer plenty of delicious-sounding recipes for carnivores such as myself. Each recipe also features some information about the chef and/or about the establishment at which the chef works.
In short, a great book for experimental (and fearless) cooks, but not the ideal reference work to grace a kitchen.
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