This is an absolutely beautiful cookbook. The photos make me want to make every recipe in the book. Unfortunately, the recipe results have not been consistently good enough for me to love this book. A couple of examples:The Mayo Roast Chicken. What could be bad about that, right? Well, I finally discovered that there was such a thing as too much mayo. Fortunately, the directions for adding the lemon were not entirely clear and I ended up adding way too much lemon juice to the mayo sauce. Without realizing it, I probably saved the dish by doing so because a friend who made it said the mayo sauce, as written, was simply way too much mayo. I also served the sauce on the side instead of cloaking the chicken with it, and that may also have kept everyone from keeling over in a mayo stupor. On the plus side, the leftovers were super moist and succulent, but I would be too if covered in that much mayo overnight.Summer Tian. This is really delicious, but extremely time-consuming in both the hands-on and hands-off departments. It's a beautiful dish that looks amazing when bringing it to the table but, even though I packed the layers of vegetables tightly, they still fell apart when serving. I was hoping they'd maintain the pretty striations when plated, but ended up as a pile of Provençal-style veggies. Maybe they have to be even more tightly packed to keep the rows of vegetables intact. It was delicious but not worth making again.Cherry Galette. This recipe is highly dependent on the sweetness of the cherries with adjustments to the sugar accordingly. If I were to make it again, I'd use a different crust, possibly Alison Roman's No Fail Pie Crust or one of Susan Hermann Loomis's pastry crusts. This was not one of my favorites and really didn't play up the cherries as well as I'd hoped. I kind of feel that lightly-sweetened, lightly-whipped cream would work better than just pouring cream on it, no matter how très French the latter was portrayed as being.I was expecting great and got better than okay, but not great. The text, when it veered from the recipe at hand, was enough to be its own memoir and probably should have been. I know everyone has political beefs these days, and that's fine, but there are so many other avenues in which to voice those other than a cookbook where it just gets tiresome.I really wanted to love this book but, unless I simply chose the wrong things to make, I'm disappointingly less than enchanted :(