I love to cook, and entertain my clients quite frequently with interesting and unique recipes. Therefore, I am always looking for fantastic new recipes, but don't always know exactly what a certain ingredient might be. This book explains a lot about ingredients you might not use often, but may be necessary for that great recipe. The descriptions are succinct and easily understood, and I now take the book with me while shopping for an "exotic" (meaning, I may never have used it before -- it may be commonplace to some other cook) ingredient. The pictures really help you know what you're looking for and how to know if it's fresh, etc. Required text for anyone who loves to cook with flair!

I have used this reference again and again from looking up curious spices to distinguishing chile peppers. A must for every cooks "display" as it intrigues even those who are not interested in cooking at all! We love the photographs and presentation!

terrific photgraphs and summaries...easy to use..extremely informativ

The food and recipes look fabulous but alas, the recipes are unreliable. I tried the Lemon Tart ( I am an experienced cook) and it was more like sour lemon soup. I was suspicious when the recipe called for only 4 teaspoons of sugar and 1/2 cup of lemon juice so I expected it might not be sweet enough, how ever it was not only not sweet, it never thickened and the dough recipe yeilded shrinking dough! This book is one more reason why you should think twice before buying a book by a restaurant owner and professional chef. Skip it.