This is fun to read- and unique in application. While ostensibly designed for the person who thinks he or she has no flair for cooking, actually there is a sophisticate gourmet undertone and overtone that practically guarantees distinction when achieved. The very element of specialization in the inclusions shows that this is not the one book for the cookbook shelf- but a plus item. Here they are:- souffles-(lots of tricks here and some original ideas); soups- (for that added fillup or for one dish meals); leftovers de luxe- (the big surprise for me was a marvelous idea for leftover salad); crepes- (what a variety -- and for all meals); the egg- (from breakfast through dessert); everything boiled (fingers still crossed here- try it out); lemons; (recognizably becoming a cult- do you belong?); and probably most useful of all- that one dish on which to fall back -- but it must be supreme (and the repertoire provides just that).