I enjoyed it and found it mostly interesting, but left it on a plane when I had only 50 pages left and realized that I totally didn't care and wouldn't seek out another copy. My husband (who actually cooks, unlike me) tore through it and found it fascinating. I think it's the fact that I really don't give a shit about food history. For those that would love to hear someone pontificate on the history of eggs in pasta for a whole chapter, this is the book for you. The information on how it was to learn to work in a restaurant was very interesting though.