Especially tasty have been: Pan-Seared Hailbut with Leek and Pernod Sauce, Pork Braised in Milk and Herbs, Garlic Chicken, and my all-time favorte rib recipe Baby Back Ribs with Ginger-Soy Glaze.

I've learned a lot from the recipes in this book. The "Secrets of Success" sidebars are really helpful. For example, I learned that cooking ribs three times -- steaming, baking, then grilling--makes the ribs incredbily tender and juicy.

I don't quite understand the other reviewers' objections to the ingredients. Is it really that hard to get items like saffron, Pernod, or soft goat cheese outside of major cities? This book's recipes don't require many ingredients more exotic than these. And yes, there is a recipe for tongue salad, but there are also over a dozen recipes for chicken.

This cookbook doesn't just sit on the shelf, I'm regularly trying new recipes and almost all of them have been successes. I might even try the Liver and Onions with Apples.