This was bit of a novelty – a cookbook with 120 recipes and no photo’s. At first I was a bit patronised by the simplicity of some of the recipe titles such as fried eggs, but each recipe is referenced by the authors research to other chefs recipes, and discusses their benefits and drawbacks. I particularly liked this as it gives me ideas and a choice. I also liked the sauces as they are always useful to add flavour and pizzazz to otherwise bland food.
Most recipes only use normal ingredients.