The book contains a lot of recipes and it's really well laid out. There are several chapters including Salads and Dressings, Emulsion Sauces, Custards and Souffles. Each chapter starts with a classic recipe such as a Fish Pie or Pasta with a Fresh Tomato Sauce. There are photos of each stage of the recipe and the instructions are very clear. There are then some tips and ideas and also some variations so the dish can be practiced a few times without making everyone eat the same dish again and again!
The other recipes vary from the easy to the more advanced so the book is suitable for all levels. One negative aspect of the book's design is the font for the recipe titles and ingredients lists are in red and can get a little lost in bright light which is a little annoying. The instructions are in black which are much easier to read.
The cherries tasted lovely after adding the alcohol! However the clafoutis was really solid! I'm a fan of really heavy yorkshire puddings so I didn't mind too much but it didn't compare to Grandmere's - but her's is a lot more like cake so the ingredients must be different and I'm well aware I made a recipe from a batter section. I'd probably give another recipe a go next time but if you're in the market for a bit of stodge then this is definitely one to try.