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Now that I've looked through this one, I vaguely remember reading it a few years ago, but I liked it better then, for some reason. This time around, I went from being totally impressed to completely overwhelmed in just a few pages. The book starts with bread. Well, I bake bread. So I know about that. But this went so far over my head, it was into the stratosphere. I was overwhelmed with a discussion of which kind of flour I needed, based on protein content. Then we got into the importance of adding a little crushed ice to the batter for some reason and a little malt barely syrup and something else, and on and on and on.

The one recipe I did try, shallot mashed potatoes with garlic, was a complete disaster. Too soupy and too hard. I followed the recipe instead of using my own instincts, so I should have cooked the potatoes until done, checking them myself, instead of going by the time in the recipe.

I did copy a couple of dessert recipes (what else?), one for this decadent chocolate thingy and one for pralines. We'll see how those turn out.

In my opinion, this cookbook is best used as a reference. If you have a recipe that isn't working for some reason, this is a good place to look for why. Maybe more experienced cooks or ones willing to follow all the complicated directions and look for all the special ingredients would turn out some fabulous food, but I do not have the time or patience for that. I did enjoy all the name dropping and hints from famous chefs. But I don't think I'll bother with this one again.