Of course, this is a fantastic book and my kitchen wouldn't be happy without it. NCG has a reputation as a first-class producer of soups and of recipes, which is why what I'm about to say is all the more surprising.
Open your copy and go to the recipe for spinach, stilton and white wine soup. You will see that you're instructed to melt two thirds of the cheese into the soup. However, whoever wrote the recipe forgot to include an instruction about what to do with the other third. I put it in just before serving and it tasted great. Actually, I replaced the stilton with roquefort because I hate stilton. But why oh why weren't these recipes given to people to test out before committing the book to print. School boy error I'm afraid. I'd expect this company to do much better.