At random, I opened the book and came to side bars such as, "Preparing Fennel", "Shredding Cabbage", "Best Whisk for Pan Sauces", "Supermarket Chicken Broth" and "The Best Potato Masher". These are just a few pages I looked at in this 263 page book.
There are color pictures sectioned off around page 100 and the recipes themselves have diagrams and how to drawings of different procedures.
The directions have clarity that is not usually found. each step is explained completely but not like they are talking to a novice. My instinct tells me anyone could cook from this book no matter the experience and expertise.
I am excited about using the book and will be able to tell you more after I make some recipes. I did make one and had no difficulty making it my own and still use their valuable guidance.
Menu Plan Monday - May 31st, 2015
Sunday - Rustic Potato Leek Soup - Cook's Illustrated
Monday - Glazed Salmon (Cook's Illustrated) with goat Cheese Muffins
Wednesday - Savory Carrot-Cashew Soup-- Ellie Krieger
Thursday - Savory Tomato Goat Cheese Pie
Friday - Pan Roasted Chicken with Apricot Ginger Glaze - Cook's Illustrated
Saturday - Meatloaf Chulent
Please do check out what others are making this week at Menu Plan Monday