Bests & Worsts Reviews from Amazon

To put it simply, this book is amazing. I'll try to sum it up in a few main points... Design--the design on this book makes it a work of art. The photographs and layout are literally awe-inspiring. A word of caution...the size is very cumbersome and doesn't exactly make for ease in the kitchen. Text--Very enjoyable text and it is pleasurable reading. Most helpful are pointers on technique and procedure. Recipes--Most are difficult, a few are pretty easy. Herein lies the caveat/point of caution. To understand this point, one must understand the philosophy of this restaurant/Keller. Food is a work of art and presentation is everything in Keller's mind. With that in mind, be ready to break out the tweezers and forcepts to get this food to appear as it does in the restaurant/book. It can be painstaking and frustratingly over-done. On the restaurant--It is a very good restaurant and worthy of most of the commendations about it. It is perhaps one of the best dining experiences I've experienced. However, it is becoming, in my humble opinion, slightly over-rated. The wait on reservations has now hit the 3 months+ mark. (From those slightly less demanding, I've heard stories of a 6 month wait.) In other words, if you would like to dine there in April, better make reservations in January at the latest. To be honest, the experience is not THAT fabulous and such a wait is more of a product of hype than of quality. You would be better off going to Terra or Tra Vigne in the same area. It would likely be more enjoyable as well. Don't get me wrong. This is a fantastic book and it is a fantastic restaurant. It is just not THAT fantastic if you follow me. But as for the book, purchase it if you understand what you're in for--it will be a valuable addition.