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There's some recipes in here I've made and others I'll attempt. However, many of them call for small portions of preserves found elsewhere in the book. You need to make litres of preserves for a 1/4 cup in another recipe. Also, many ingredients are very hard to impossible to find. Nice photos though.
After seeing the PBS series The Mind of a Chef, I was interested in his book. Most of his recipes are not practical for the home cook, to say nothing about the "exotic" ingredients that are listed for many of the dishes. The pictures are pretty to look at, but a bear to reproduce.
This may or may not be what you're looking for.... if you're hoping for modern takes on traditional southern cuisine that you will cook at home this is probably not for you. I was hoping for something along the lines of Frank Stitt's Southern Table but instead got The French Laundry Cookbook with Grits and Pole Beans, - and I don't mean that in a good way. Heritage is shockingly fussy, overly complicated and the end-results/plating left me very underwhelmed. I'm 3/4's of the way through the cookbook and haven't spotted a single recipe that inspires me to try it.