If you can manage to lift the book you'll find chapters such as 'The cook's cure for Sunday-night-itis and The solace of stirring. There is a short introduction about what her kitchen means to her, useful items to have and a funny 'kitchen gadget hall of shame' - something a lot of people can relate to! Mini doughnut maker anyone? And I surely can't be the only one who bought a candy floss maker and used it once!
The photography is good and I'm pretty sure there's at least one picture for each recipe, huzzah!! I do like my photos! I started my trials with the Carbonnade a la Flamande, using brisket instead of shin of beef. Having had a delicious carbonnade in Brussels I knew the sauce had to be thick and rich and the meat falling apart. This recipe really delivered. It was easy to follow and the instructions were surprisingly succinct after a whole page taken up with a description of the dish. I put puy lentils in the dish to drink up some of the sauce. The sauce did need to be boiled a little after cooking to get a thicker consistency but became just right in minutes. I used Newcastle Brown Ale, that part of the supermarket confuses me so the fact that it said 'brown' and 'ale' helped me out!! I've made beef in beef before and used Belgian cherry beer which was completely delicious so I might use that again in the future. But all in all, very happy.