This is a book about ingredients rather than cooking. If you buy your oil from Carluccios and your antipasta from the deli counter at Fortnums then anyone you cook for will enjoy the food. Also, a lot of butter and oil is used in the recipes and in one particular recipe, using dried mushrooms, I had to quarter the amount of melted butter used lest I have a coronary on the spot (the result, however, was still divine). However, there are some excellent things in here that make it worth buying and some of the pasta recipes are very simple to make and prepare and are delicious. The spagetti with fillet steak is awesome and the porcini mushroom penne is TO DIE FOR and I really mean that - but cut out that butter. Some of the deserts are well worth making as well and are all excellent. This is a great introduction to Italian cookery.