Before the holidays, I bought volume 1 for myself and a few days ago used a Williams-Sonoma gift card to get vols. 2, 3, and 4. (There's a #5 as well, but I restrained myself, for now--and, btw, they're all available at W-S for $22.95 ea., not the $150 somebody on Amazon wanted.)
I'm working my way through, and I am really enamored of these little books. They are the perfect size, and while the photography and art is utterly lovely (the aesthetic reminds me a little of the Simon Hopkinson "Roast Chicken" and "More Roast Chicken" pair), the recipes are approachable, sensible, and do-able for those of us who must live and cook in the real world--but not dumbed-down. Some of the recipes will have you saying "why didn't I think of that?"; some of them you will already have thought of or made for years; some of them are more involved than others; all of them will remind you how much you love food--and that you can make wonderful food without a big fuss.
Last night as I was scrounging around for something for us to eat, I used one of their tips for satisfying a jones for deviled eggs without bothering with the deviling--spreading mayo on halved softish hard-boiled eggs, drizzling w/olive oil, and topping w/chopped preserved lemon rind and chives--and the results were both delicious and gorgeous. (I also found their method for boiling and peeling the eggs, though counter to everything I've always done, worked beautifully.)
Would love to hear what others think about these.