...but for all the beautiful photos on each page, you strain your eyes to read the 8pt text (is it even 8pt?). The full text pages have very slim top and bottom margins. Mmm, I think that's meant to look like modern design but is it just economics?Clearly, they were trying to trim expenses, because it's lacking a normal copyright page and a half title page and even a blank flyleaf before the title page which all comes off as kind of cheap looking, (Sorry, but there it is.). Also, a very weird sort of colophon page which has all the leftover bits of information and, ah-hah!, the information that would have been on a copyright page, all bunged together. And again skipping a blank flyleaf to ease your way out of the book. Endpaper doesn't count here because it's colored paper; blam, you are bang against the end of the book, no gracious way out. So, my real disappointment is not the content, with wonderful contributors like the great food writer Sam Bilton, but with the design. Was the book designer charged with slicing as many pages as possible to cut costs? Well, yes, always, but gee - this book is all about Looks. The trade off between readable type and nice large illustrations is tough, but here the designer was so married to the idea of a sleek looking page with a large heading to the left of entry - well, readability was sacrificed for a page layout that was cool that day but proves itself an awkward disservice the day after. To be clear, this is not all at the feet of the designer. They were told to make a good looking book and cut costs. It's not cheap and it could have cost more if all the details lined up. If I sound harsh, it's because it's so close to being out and out great. A book like this should be all in. The cover's nice. Actually, very nice. Don't mind me; it's just the disappointment talking.