This is an extraordinary cookbook and, at least in the French edition, a book printed on paper so luxurious as to make the volume weigh twice as much as you might think it would. But, to the cooking: these are sumptuous and wonderful recipes and preparations by one of the great contemporary French chefs. The outlook on food and eating does assume that you have ready and easy access to both truffles and caviar. There are extensive photos and text about the Joel Robuchon restaurant, and also about the purveyors and sources of many of the food types. A lovely book in every way, but not a Julia Child hand holder for the beginner or for those unprepared to spend what it takes to use the ingredients called for in the recipes. First rate.