A friend who's a hardcore cook and gourmand swears by this newish Judy Rodgers cookbook. The jacket contains glowing endorsements from a formidible list of heavies--Paula Wolfort, Alice Waters, Harold McGhee, Deborah Madison. My quick impression of it was it seemed like pretty standard takes on Mediterranean stuff, drifting amid a prodigious bath of prose. What are some other, more informed, takes on the book? What makes it so special? Anyone eaten at the SF restaurant?