Following the success of the restaurant Livebait it must have seemed logical to follow on with the book. It's a very different style of cookery book obviously written by a chef who has (and expects of others) a very good knowledge of food. The ideas in some of the recipes ,even the bread section, are quite complex. I don't know many home cooks who would be attempting to make almond pithiviers and puff pastry at home. However there is an obvious dedication to good food that is conveyed well with lots of tips on purchasing and produce. Written in a informal tone it is a better read than useful book to the untrained gourmand. For the serious enthusisast, myself included, this is a breath of fresh air mixing greek, french and british cooking with more than seafood on the menu. The layout is superb and the photos are exquisite. Sometimes the food seems too complicated but is certainly inspirational. If you are a fan of modern european cooking, this is where it is at.