Good Tempered Food is a cookbook by Tamsin Day-Lewis that I picked up in a Border's outlet a few weeks ago. This is a really great book and I highly recommend it. I have not had a chance to cook a lot out of it yet because I loaned it to a friend who has had it for a couple of weeks. I have made the scallops with sauce maltaise which was divine, I want to make the Chicken Savoyarde soon, maybe this weekend. The desserts are imaginative (I am going to have to try the passionfruit and rhubarb ice cream), there are recipes from all over the world and all different cuisines. It is a British publication and there are some quirks and differences, a few dishes call for pork belly with the bones removed, I have never seen pork belly with bones. She is big on organic. What she calls Jellies we call gelatin and there are some very imaginative..Clementine, Passion Fruit and Muscat wine gelatin anyone? There are a few ingredients that I know i am not going to find in Bloomington, IN but that is okay. See if your library has a copy of this and check it out. I think you will be wanting to own this cookbook.