one of the best cookbook

I just open it: it is very thick, large format, beautiful pictures. A beautiful book written by global references (Adrià, Hermé ...)
On the content:
Weaknesses:
- Somewhat heterogeneous, slightly lighter sections on world cuisines such as Japanese or Indian
- Not always clear preparation times
The strong points:
- Really explained such ingredients on the cheesecake: the book says is "cream cheese" make (the brand philadelphia, a st-Morêt mixture / mascarpone), like to take the appropriate cookie.
- Customized recipes (eg cheesecake)
- Of tricks (split a fish, etc.)

It is perhaps not the basic work for a beginner, but I think it will appeal and will serve another.
For the price it is more expensive than some, that is for sure, but in perspective over a meal in a quality restaurant in IdF.

I expect a Kindle Version!

For information, table of contents:
Sauces and seasonings
Ecumes and foams
Fund aromas and soups
Spices and herbs
Latin American cooking
Eggs and dairy
Fish and shellfish
Japanese Food
Poultry and game birds
Indian food
Meat
Chinese food
Vegetables
Fresh pasta dumplings and European
Noodles and dumplings
Thai cooking
Cereals and pulses
Bread and pasta
Mexican food
Pastries and cakes
Middle-East
Delicacies
Cakes
Fresh fruits and dried fruits