I enjoyed this cookbook / book very much. Coming from a tradition of farmers, I feel like I am not so far away as some people perhaps in understanding where our food comes from, and have eaten some of the "odd bits" she mentions. We still have family references to "hog killing weather" in the fall when the weather turns very cold and sharp. However, this book has pushed me to think a bit more about finding and then cooking portions that I never would have otherwise tried -- tripe is one, marrow is another. I have never had tongue, although it sounds wonderful in all the British literature where they mention it. My observation about actually cooking from this book would be that you need to have a large kitchen, large containers / pots to cook things in, and large areas for cleaning and preparing the items to eat. Perhaps this is one reason why people don't cook these things anymore? With our postage stamp kitchens, where would we have room for it?We were just re-reading "The Tale of Samuel Whiskers" by Beatrix Potter, and commenting on where the milk was kept cool and the butter made. It was in a separate room, where the milk could be covered and kept still while the cream rose to the top. Who has a kitchen / work area like that today? Gosh, I wish I did!!!