This a follow up review to one I made when I first read this book in 2014. However, I had not made anything from this book.
I still find it useful even though the costs and availability do not apply to my country or growing season. However, I really enjoyed reading about Reese’s experiments. She offers some very basic and classic recipes (pasta making, sauces, etc.) to some less typical ones (salted pork, cured salmon).
Furthermore, the author is basically one of us. Most of the recipes in this book come from other cookbooks she’s owned or read. She tested their recipes. I really like that aspect of it.