The only logical next step for the authors here was to write a cookbook; they have already done just about everything else. Over the last 10 years the couple has opened a combination specialty food shop, caterer, cooking school, and bistro (The Perfect Pan), as well as a restaurant. This collection of recipes is a product of all those efforts. After a lengthy preface singing the praises of the various cooks and chefs that have contributed to all their many accomplishments (yes, there is a bit of self-aggrandizement), there is a diverse and pleasant collection of recipes. Gathered from ""all over,"" some derive from the ""in"" California cuisine, with such offerings as Châ‰¤vre Quiche, Orange and Onion Salad with Raspberry Vinegrette, Tomato and Sorrel Salad, and Smoked Salmon and Goat Cheese Pizza. But the bulk of the recipes are based on country French fare. Entrees include Calf's Liver with Mustard Sauce, Garlic Chicken Provencal, Veal with Peppercorn Sauce, Sole with Caviar Buerre Blanc, and Crown Roast of Pork with Apple and Sausage Stuffing. For those inspired to try their hand at charcuterie, there are recipes for Fragrant Fennel Sausage, Duck Terrine with Raisins, Galantine of Veal and Pork, and Country Patâ€š en Croute. While directions are easy to follow, this is clearly a cook's cookbook. That is to say, many of the dishes require a lot of time and some skill. Desserts vary from traditionals like Rum Babas, Chocolate Genoise, and Madeleines to Jenny Saar's White Chocolate-Chocolate Chip Cookies, Baked Peaches with Warm Lemon Sauce, and Lorenzo and Olga's Vanilla Mint Ice Cream. All in all, a welcome change from the many trendy cookbooks coming out of California. And the upwardly mobile (at whom this is aimed) should appreciate the return to basic good food.