You have to be as brilliant as Carolyn to conceive these tricks, shortcuts and amazing combinations but once they are down on paper they look like simplicity itself. And the eating is always restaurant-quality. This is a book that will make eating-in a positive treat - so younger thirty-somethings will relate to to it well enough. But it's the real cooks who will recognise the true value of these recipes, because they will be aware of how much time and effort has been removed from these classics of the kitchen.