I love this cookbook. The biggest draw for me is that it really helps the beginning and even intermediate cook understand the benefits of each cooking technique (while of course giving you some great recipes to try your new tricks on). The beginning of the cookbook has some GREAT insights and information on the type of cookware and cutlery that suits the budget of everyone who loves cooking. From those who want quality without the price tag to those who are looking to buy once for life and spend the cash to get it, there's something for everyone. And if you're that person who, like me, couldn't figure out why you needed 9 different knives or why your carefully wrapped food still seemed to contract freezer burn, there's a section in the book for that too. Of course, the recipes aren't bad either.If I had to find a negative I will admit I was slightly turned off by the fact that the one set of cookware he suggests for anodized aluminum is his own line...while it may be good, I found it just hit me the wrong way. But it could be appropriate - I haven't tried it.