I'm madly in love with Jacques Pepin (okay, not "in love," it's more of a man crush even though I am not a man). Any book or television show featuring him is fascinating. I read this book cover to cover but it is not really a cookbook as much as it is a biography of an artist talking about his greatest love. I will never joyfully fill a motel garbage can full of hundreds of snails (page 62), or use his helpful hints on how to kill and dress a frog for dinner (page 66), nor will I ever make head cheese (page 96) or for that matter, most of the recipes in this book (except the caramels -- make the caramels!). But I thoroughly enjoyed immersing myself in his life and food.