I'm glad I checked this book out of the library before trying to buy a copy. It has gorgeous full-page, full-color pictures of farm market goodies and snazzy-looking finished meals, and Jamie also includes tips on growing some ingredients in a home garden plot. However, I thought the "At Home" part of the title would mean less fancy meals for the home cook. Well, some of them are, but many have a long ingredient list or a hard-to-find item that put me off the recipe right away. How about "Asian Style Crispy Pigeon with a Sweet and Sour Dipping Sauce"? Do they eat pigeons regularly in England maybe? Or "Spicy Fava Bean Fritters with Lemon Minted Yogurt." First ingredient: 2.2 pounds fresh fava beans, in their pods. Maybe "Crunchy Raw Zucchini Ribbons with Grilled Mackerel," which calls for four 7-ounce mackerel, scaled, gutted and cleaned, gills removed. Here's another: Delicate Egg Ribbons with Bresaola, Crispy Fennel and Spring Leaves. He doesn't say what "Bresaola" is, I'm assuming it's some kind of meat. Many recipes have a significant amount of butter and cream, which would be bad for those watching their cholesterol.

Not all the recipes in this book are that complicated, but as I flipped through, I didn't find many I would be interested in making. I don't doubt they are delicious recipes, I don't have the time and energy to make them right now (mom of a picky 8-year-old). I cook largely vegetarian and am used to all kinds of off-beat ingredients, and am glad this is not a canned-soup kind of cookbook, but although this is how Mr. Oliver might cook at home, I just don't see it happening in mine.

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