on November 29, 2006
I have a few hundred cookery/culinary/professional chef books but turn to this for basic recipes when I am in the mood for something simple. I often do not use recipes but when I do, the lasagne, bolognese sauce, cream scones, prime rib, carbonara, brining, coq au vin, maple glazed pork, beef burgundy, etc. etc. are excellent. Nearly every single page is dog-earred in my book! I teach cooking classes and recommend this book to learning cooks. The recipes are simple, easy to make and a pleasure to eat.
The advance testing prior to recipes is very interesting as well - it is helpful to know how and why things work and don't work. An excellent read and highly recommended.
on July 29, 2014
I was eager to get this because I have the first edition and use many of the recipes, and this was expanded. While I love the new arrangement, what ruined it for me was that they deleted the white cake recipe. I mean really--how many freaking chocolate cake recipes do you need? (I know--many people will say you can't have too many, but I'm afraid I can't agree. Sorry!) So now I have both editions. I still like the explanations for how they came up with the final recipe and their choices, and love the tips and product recommendations. I recommend this for someone who has some cooking experience and is looking to expand their recipe collection.