I am a HUGE fan of beautiful cook books, but always look for "doable" recipes inside that will actually entice me to BUY the book. THIS, well THIS BOOK was an INCREDIBLE combination of gorgeous photos, easy to follow instructions and MY FAVORITE, easy to find ingredients to MAKE these recipes that are part of this book. I have to tell you, Poached Eggs are my absolute favorite Sunday Brunch meal, and to see "Crispy Poached Eggs" - this will definitely be my first recipe to try this upcoming Sunday, no doubt!

Thank you NetGalley for presenting this book as an early review offer, and a huge thank you to Alan Turner & Terence Williamson for sharing this fabulous book with us! I cannot wait for some fruits to come into season (being from Toronto, Ontario Canada - that will be June/July) so that I can make my first batch of Strawberry Jam!

The first three times I tried to download the digital ARC of this cookbook, I got a children's biography of Billie Jean King instead. I nearly gave up on trying to preview it at all, but I'm glad I persisted.

This is a gorgeous, decadent cookbook from a popular British restaurant. Color photos accompany just about every recipe. The recipes are inspired and I'd pay handsomely to have someone make just about any of these for me. While I have to heavily alter most of them to cook them for my family (which includes vegetarian, dairy free and gluten free members), I appreciate how creative and delicious most of them look and it would probably be worth it at least occasionally. Not only do you get great recipes, but you get instructions on how to properly poach an egg, make Bechamel or jam, and so on.

Note that this is a British cookbook and includes some ingredients harder to source in the U.S. like jam sugar (sugar with the pectin added already in proper amounts). Likewise, measurements are in metric and such. No nutritional information is provided for the recipes.

The book features a few gluten free desserts at the end which look delicious like an almond-flour based carrot cake. Most of the recipes are not gluten free though, and will often require some creative substitutions. Bread and flour are often used. Meat is pretty dominant in most of the recipes, though a couple of vegan recipes are provided (sadly, they don't look nearly as decadent as the ones for meat and wheat eaters, probably based on the assumption that all vegans are hard core health nuts). Most of the recipes rely on ingredients like good quality bread, bacon, eggs, cheese, cream, etc. and are not exactly health food, but do use quality ingredients.

These will make for wonderful treats on days when you have the time and inclination to make something really special.

I read a temporary digital ARC of this book for the purpose of review.

This cookbook is from the British brunch place, Sunday. It's full of interesting recipes for all aspects of brunch from eggs to drinks. It has both measurements and temperatures in not the English and metric,