I got this cookbook as a gift, and have been pleased with the recipes I've tried thus far (and have a list of others I'm looking forward too).
What I like:
- Gordon Ramsy uses a lot of fresh ingredients in these recipes, which I vastly prefer to relying on pre-packaged foods which often contain chemicals, sugars and preservatives.
- The recipes taste good.
- Thought has clearly gone into ensuring necessary vitamins are present in these recipes.
- These recipes are quite healthy.
What may be problematic for some people:
- There are many recipes in this book using less-than-common meats, which may be hard to find in some areas. These include: anchovy fillets (and anchovies), trout, palourdes in the shell (apparently commonly called carpet shell clams), mackerel (fillets and/or smoked), herring, smoked salmon fillets, whole sea bass, pheasant, haunch of venison, squid, fresh sardines, poussins (I googled this, it's a really young chicken), smoked haddock, monkfish, crayfish, calf liver, duck breasts, sashimi grade fish (swordfish, salmon and tuna), mullet fillets, black bream fillets, guinea fowl breasts, partridge, pigeon
- There are many recipes in this book using other less-than-common food products, which may be hard to find in some areas. These include: watercress, canned cranberry beans, garam masala (a spice), baby turnips, crimini mushrooms, fennel bulbs, fava beans, chicory, figs, fermented black beans (apparently available at asian food markets), baby leeks, baby fennel, baby zucchini, cooking pumpkin, banana shallot, cavalo nero (a type of kale), purple sprouting broccoli, harissa
- Some cooking equipment needed for a recipe may not be common in every kitchen.
- The directions are formatted differently than many cookbooks. Rather than being step-by-step, they are in more of a paragraph format with many steps to a paragraph. Therefore, it is exceptionally important that recipes are read thoroughly in advance (as it can be difficult to find exactly where you're at when you're in a hurry).
I currently live in a small town where getting some of these food products is extremely difficult (please keep in mind, for the above lists I went through pretty much the entire book). Propper planning, however, can alleviate some of these problems by allowing me to order some of the ingredients, while others may have acceptable substitutions which can be identified with a bit of research. Personally, I find that the good taste, and healthy properties of many of these recipes outweigh the slight inconvenience of having to plan a bit in advance. While this is not likely to be my primary cookbook, it is one that I am glad I have in my collection.