First quality recipes: the proportions are right, no mistakes, fully explained recipes. All revenues made (spring rolls, californian rolls, makhani chicken, salad endive / pear, gyoza, and so on) are extremely popular and are very tasty.
Recipes are categorized by country or region. Small special mention to the chapter of Italy that makes you want to make any recipe. We discover unfairly neglected kitchens like Australia for example. The photos are beautiful, highlighting the dish.
The bad: it lacks a lot of countries, the book is not clearly exhaustive, although it pretends not to be. We wanted to know more about the history of each dish, a little description would not have been too much for each recipe. Although each chapter contains a small intro.
The balance sheet is still very positive for this book, to cook original dishes. Little mention for the recipe for chicken makhani: terrible.
