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I do have to agree that, compared to other FN "star" chefs, Mario does get it onto the plate and in "real time". I guess I'm just a bit gun-shy of the applause that is metted out for every hiccup made by some of these "stars" and another cookbook by one doesn't quite make me want to run out to Barnes & Noble.

I think the review was a bit fawning. I don't know about breaking new culinary ground, it seems that this field has been well plowed by Marcella Hazan and others. As to the ingredients lists, come on! Ox cheeks and fennel pollen are always stocked at my local market - I think right next to each other. One last thing - perhaps new ground might be found and broken by Chef Mario and his ilk if they stay in the kitchen where their talents lie rather than in front of TV cameras where their paychecks rule the day.