Average Reviews:
(More customer reviews)As most of the other reviews have mentioned, the book is gorgeous--beautiful photos and clear easy-to-read text. But I totally disagree with the quick, easy, readily available ingredients claims made by other reviewers. I live in the far north suburbs of Chicago and shop at local farmer's markets (only available during the summer and early fall), but I do not have access to many of these ingredients. Also techniques are not explained, i.e. chiffonade of basil, which means to cut into thin strips. If I lived in California (where the author's restaurant is located) I might have access to opal basil, squash blossoms, pea sprouts, Blue Lake beans, hedgehog mushrooms, summer truffle, sharlyn melon, Gypsy peppers, sea beans, and yuzu juice (and those are just some of the uncommon ingredients from the first 86 of the 146 pages). The next time I plan a trip to California I would love to eat at his restaurant, but I won't be making any of these recipes myself. I definitely recommend checking the book out of your local library before making the decision to purchase.
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