Having eaten at the restaurant a number of times I was pleasantly surprised with the format of the receipes and I loved the background information.The book was worth the price for my two favorites, the short ribs and the 'sticky chicken.Having a son in the restaurant business and a sometime chef at the sundays suppers, I appreciated the acknowledgements to her staff and suppliers.I also liked her vignettes on fruits and vegetables as I learned more uses for 'common' products available from the super as well as farmers markets.I am now starting on the Sunday Supper recipe expansion at our house using the book as a jump start.Joe Connaughton