Full disclosure, I generally dont read intros in cookbooks anymore so I cant speak to any of that. I found some technical oddities within one recipe that basically said soak a bun in water then there was no direction on what to do with it again. If I remember correctly, it was for falafel, which I've made many times (from other recipes not in this particular book), yet I have no idea what the bun was used for. After going through all the recipes, I only found two that felt different enough to try. Kind of disappointing as I was looking forward to learning something new. ( )