When I learned that Pierre Koffman was one of the forces behind London's emergence from restaurant wasteland to one of the most incredible food cities in the world, I knew wanted this book. When I opened it, however, I thought that perhaps I had bitten off more than I am equipped to chew. But the photos were so enticing that I figured "Why not?" and immediately dove in. I started with a few of the simpler recipes in the book, just to test the water, and they were. quite simply. delicious.--- Salade de Foies de Volaille (chicken livers, frisée lettuce, croutons and lardons). I made this because my husband adores chicken livers. This recipe is so good that now I adore them too. What a beautifully perfect combination of flavors and textures.--- Koffman's French vinaigrette from the recipe above immediately became my new "house dressing." I never would have suspected that adding such a tiny amount of sherry vinegar could make such a difference.--- Soupe d'Épinards et Roquette (spinach and arugula soup). This one was tricky because I thought it was all wrong up until the end. The flavor is so subtle and delicate that it is almost sublime. It's more broth-like than I expected, and it hints of asparagus. It makes a lovely first course, and would be a delicious lunch with a toasted sandwich - perhaps the croque-monsieur from the book!When I was making the recipes, I felt as though I was learning solid techniques from a master. The directions for the recipes are incredibly detailed and so easy to follow that I feel compelled to try my hand at many of the types of recipes in the book that I would never have dared make before.There are a number of recipes that I don't think I will try for reasons such as I have never seen woodcock for sale at my store, nor am I likely to cook anything that uses 4 cups of goose fat. But I already have a slab of salt cod soaking in preparation for making the Brandade de morue, rösti, jaune d'oeuf (salt cod brandade with rösti and egg yolk), and the Cassoulet is on deck for Christmas Eve although I might try to hunt down some pre-made duck confit rather than try to make it myself. I think I'll wait and build up to that.Liking this book as much as I do is a surprise. Fancy chef's books are enjoyable to read, but I rarely ever cook from them. The recipes have ingredient lists and instructions that can go on for pages. Not so this one. The recipes here have mostly small lists of ingredients, meaning that the flavor comes from a combination of the quality of the ingredients and the technique for cooking them. It also means that I'll be more likely to attempt making them!There are photos of every recipe and they are so beautiful that I want to try them all. The desserts look insanely great. So far, the most difficult part of having this book has been deciding which recipe to make next! I've attached photos of those I've made, both of which I can't wait to make again.