The thing about reviewing cookbooks is that any cookbook will have good recipes in it. Or good concepts or good technique shots or, or, or... And the larger the cookbook, the more recipes you'll find to be useful. As you can see, I have compulsively flagged this poor book already. My main complaint with this cookbook is that, like many cookbooks from New York, it tends to be a little xenophobic, as if all cooking trends come from New York. But whatever. We'll let them have their delusions, and we can benefit from their highfalutin' recipes.