Finished the first half and various parts of the second, which is enough given that most of the second half is recipes.

A good book that's well written, engaging and amusing. A few things have been badly localised (referring to a 10-dollar steak and remembering 185ºC for something by thinking about the number of days in a year...) and the references to "seasoning from within" and capitalising the books four elements were both a little distracting. Some of the advice in it also disagrees with other things I've read from e.g. Serious Eats and occasionally with itself (saying a good cook doesn't need a thermometer and then recommending one a few pages later). However, all of these are definitely nitpicky issues given how well and how concisely it presents a wealth of information.

(I've yet to try any recipes and they aren't really the point of the book, but since they're included I hope they work well.)