I expected 'Bouchon' to be inspiring and beautiful, which it is. I didn't expect it to be as useful as it's turned out to be. Keller says in the introduction, "Bouchon is about maintaining classic traditions, renewing our respect for those great dishes, holding them up to the light to understand them, in order to perfect them." I'm a bit of a foodie, though French food isn't really a specialty of mine so many of the recipes are completely new to me. The ingredient combinations are often fresh and creative, but the preparation is not overly fussy.I'd also recommendThe New Best Recipe: All-New Editionto anyone interested in classic (in this case, American) recipes perfected. If Keller's book is art, this one is science.