I recently bought this booked based on the discussion in this thread. The book is definitely a bit of a stretch for my abilities but there are a lot of achievable recipes. The only thing we've cooked so far is the salmon with bois boudran sauce. This was only the second time that I've cooked fish sous vide, and the first for salmon. Generally I don't pay too much attention to how long something has been in the water bath for - provided the centre has been brought up to temperature. I took the same approach with the Salmon. Heston says 50 degrees for 15 minutes. We did 51 degrees for 20 to 25 minutes. The salmon was still moist and not overcooked, however it was falling apart which made searing the skin very difficult. In the end, our skin wasn't at all crispy. Next time I'll follow the instructions a bit closer. The sauce is pretty intense. By itself, I was really worried that we had wasted our time with it. However, it matched wonderfully with the salmon. Heston suggests 2 tablespoons of sauce per serve and I would definitely not exceed that. We were also a bit concerned about the crushed potato side. You boil the potatoes with garlic until they are quite soft, then crush them, then mix with a whole pile of herbs, a mustard and vinegar dressing and some lightly sautéed shallots. Our concern was that it would have the texture of lumpy mashed potato. We thought about popping it under the grill for a few minutes to give it a bit of crunch. In the end, the texture was a bit weird, but the flavours were amazing. Probably one of the best potato dishes we've ever made. The whole thing was probably one of the best dishes to come out of our kitchen!