Few cook books inspire me to start at the begining and work my way through as this one did. Most you just dip in once or twice at a picture that caught your eye and the book in the long run ends up falling open to that one page, for that one recipe.
Others may find the lack of how to or da-duh! photos a problem. I did not. I loved the lithographed - yesteryear - old glory feel, the hard cover and the stiff non glossy pages. As a foreigner, the best way to overcome the US-centric measurements and ingredient names was to pencil in the translations beside the ingredient list before you started. Cilantro = Coriander, 2oz = 60g, entree = main meal.....
I love the essential American feel to it. Did it complicate things? Yep. Were somethings hard to get? Yep.
But that was half the fun.
