After reading through the whole cookbook my observations of the recipes are that they have a lot of ingredients in them -- in general. There are the odd recipes with only a few ingredients such as sauces etc. I made a list of all the ingredients throughout the recipes, that I, personally, was not familiar with. I would have to google and find out where to get them from if I was to tackle those recipes. To be honest I probably won't. I don't tend to go out and buy special things that are just for one dish.
These are the ingredients that are unusual to me from some of the recipes:
caraway seeds, puy lentils, duck confit, allspice berries, cassis, kumquats, fennel pollen, brown mustard seeds, armagnac, sweet masala, espelette pepper, sherry vinegar, sheeps milk ricotta, juniper berries, aquavit/gin, calvados, tawny port, bourbon, rendered duck fat, champagne vinegar, persian cucumbers, nasturtium petals, chervil leaves, marcon almonds, verjus, morels.
So far I have made the 'Celery Veloute with Bacon-Brioche Croutons' - which was delicious. It took me around two hours to make and about five minutes to eat. I cheated and didn't use brioche - as I didn't have another few hours to make that first. I used bread and it still tasted delicious. I will attach a photo of my soup. I didn't strain the parsley which is why my has more texture - also I don't have a high powered blender to get it really smooth like her image was.
My overall feeling? While I enjoyed the process, it isn't something I will probably make again - just because of the time to make it. The family all liked it - so it was a hit. It doesn't taste like celery either for those of you who hate celery. My husband hates celery so I didn't tell him the name of it and waited till he'd eaten his plus two extra helpings. He couldn't believe it. Celery changes though when it is cooked. I am going to try some more recipes when I have the time and can get all the ingredients. Like I mentioned above the steps were very clear, easy to follow and everything turned out as expected. I like that in a cookbook.
I also want to try her puff pastry - as I love making puff pastry from scratch and am interested to try her recipe. It does use pastry flour - so that will definitely hold me up from making it as I don't have that.
I would recommend this book if you are someone that likes trying new things and doesn't mind
Please note that I was sent this book in exchange for my review however the opinions expressed are my own.