I just bought a copy for myself and wanted to know if others like it. This book is undeniably gorgeous; there aren't too many reputable cookbooks that have so many color photos throughout.
But the real draw for me is that this book is divided into 52 three course menus designed by season. Of course, one could look in the index and just choose something to use up the chicken in the freezer. But one could also look in the table of contents and say "Week 26 looks pretty darn good for next week's dinner party." It really takes the mix and match work out of the equation.
My question is this: how do people like the recipes? Are they simple to follow but unique at the same time? Are there fatal flaws?
The person I'm shopping for is adept in the kitchen but doesn't like to fuss over complicated menus for hours on end (most of the time). She has access to nice markets, but would probably find this book more useful for the times when she throws dinner parties. I thought of her immediately because she's always complaining about not knowing what appetizers go with what entrees or what desserts will be good after a certain type of meal.