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2 of 2 people found the following review helpful
on April 23, 2010
My reaction upon reading was - "Blah - these recipes look a bit simple - where are the spices?"

My reaction upon cooking - "Hmmm, this isn't very difficult but it is going to take a long time! And so much butter!"

And the taste - DELICIOUS!

I have tried the chicken caesar salad, venison with butternut squash and pickled red cabbage, asparagus with pink grapefruit hollandaise and the celery-apple salad with roquefort dressing. The red wine sauce for the venison was worth buying the book for!

I would classify the cookery style as "modernized classics". Butter, shallots and thyme feature in many recipes.
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