• Peeko44 on November 05, 2017

  This is a beautiful book but the number and complexity of the referential recipes (recipes that require another recipe to be made to complete the original recipe) make things difficult. I find it very hard to judge preparation time- some of these added base recipes require days. And the ingredients list in EYB may not include ingredients for these secondary recipes. In a restaurant setting, many of the base recipes are made and used as they go but for home cooks, it means making up to four recipes before you can make the original recipe.

Notes about Recipes in this book

• Chilled asparagus, saffron, olive & fennel pollen

  • mekral on April 01, 2023

    Not convinced, while the idea sounds good, I felt that the combination of flavours, in particular, the caramalized black olive, overpowered the flavour of the asparagus.

• Brassicas à la Catalan

  • prkrgrant on February 16, 2025

    Could have been my poor preparation but this was a complete miss for me. Flavors did not come together well and I really did not enjoy the pine nut portion of it.

• Vegan 4x corn polenta

  • MelMM on January 31, 2019

    Others may like this more than I did. For me, it just came out too sweet.

• Crosnes, brown butter & sage

  • Charlotte_vandenberg on January 20, 2018

    Supereasy, looks fabulous. We came across the crosne, and I really wanted to try them. They were quite expensive, but when presenting only a little bit as an appetizer, they look fantastic.

• Daikon braised in orange juice

  • metacritic on January 14, 2021

    This is nice. Not remarkable but it's an unexpected combination that works and makes for an interesting and satisfying dish. I'm not sure I'll seek to make it again unless I happen to have daikon on hand but I wouldn't shy away from making it either.

  • prkrgrant on February 16, 2025

    Really like these sliced thin in a couple different salads. Make a fun addition to charcuterie/ small bite hors d'oeuvres as well.

• Eggplant, tahini, honey & caper

  • rosten on November 06, 2017

    really good and very simple/quick

  • sheri_iwd5y8 on February 04, 2026

    Added onion and artichokes. Don't skip the honey

• Fennel confit, kumquat, feta, chili & oregano

  • mekral on March 13, 2023

    Although it requires a bit of prep, the recipe is quite nice, and that even though the butter was what it looked in the picture. My only issue is with the time required for the fennels to come out as described in the recipe. Either the fennel needs to be sliced slightly smaller or they need to stay longer than written down.

• Peas, white chocolate & macadamia

  • rosten on May 14, 2018

    This was good and interesting but not as mindblowing as I'd hoped, given the effort. Removing the skin of all the peas was uh. . . pretty time-consuming.

  • EmilyR on November 26, 2021

    Recipe found here : https://www.kcrw.com/culture/shows/good-food/jeremy-foxs-spring-peas-with-white-chocolate-and-macadamia-nuts

• White yams, garlic butter, celery & dukkah

  • rosten on November 06, 2017

    unbelievably good. Had to fry my sweet potatoes a little longer than suggested to get them to look crispy like in the pictures

• Ratatouille, zucchini bread & basil

  • Dionysiaca on February 03, 2025

    This is just about his zucchini bread. I use liquid measures as advised by somebody here – and I noticed that they did not align at all with the weights that he gave. Some of the differences were large, bigger than half a cup. I thought there was far too much sugar in the recipe, so I reduced it by one third. The loaf took more than three times as long as the recipe said it would to bake through. It tasted good, but it was still too sweet, and the recipe is pretty random.

• Calabrian chili butter

  • mekral on March 12, 2023

    Non-American readers beware. The proportions given in grams are way off. Even though I kept reducing the amounts stated in the book, they were still too much. Stick to the cup measurements.

• Joy the Baker

  Very California. It will make you yearn for a Santa Monica Farmer’s Market… I’ll tell you that.

  Full review