What makes a credible review of a cook book? Is it enough to read the well written intro material and look at the beautiful pictures? Surely one does not have to prepare all the recipes to get a flavor of the book. I suggest that four recipes constitute an adequate test. Conveniently, I have just finished my third and fourth dish and can honestly say the book lives up to it's title. The food tastes great! I'm a novice cook and found the instructions to be fine. The prep and cook rigor is a little more than I'm used to, but not out of reach. Mr. Raichlen's kitchen must be better equipped than mine (hint: a common four sided grater and a shallow cup will work for the delicious herb spaetzle). A few ingredients are beyond our normal supermarket, but well within a decent gourmet or ethnic shop. These are minor anoyances to be dealt with and worth it. I've been a little reluctant to follow my wife down the low fat road due to bland taste, but this book fully resolves that issue.