I've checked this book out of the library and am intrigued, but would love some feedback from 'hounds who have used it. Do you like the recipes? Do you feel as though they are largely repeats of her soups in VCFE? Would you recommend it?
I'm in a bit of a time bind, because I need to recommend some gift ideas to relatives, so don't have time to cook from my library's copy before asking for it as a gift. I'm very tempted, and have liked her other books that I own. But, I've also found the food chemistry and physics just seem to work differently in my kitchen then hers, and things that she states will hardly take anytime, take me forever!