The cookbook is a nice compilation of recipes and it explains things well (sometimes to a fault) and has plenty of pictures. We have found some of the recipes to be under-seasoned/ bland, although the book is the source of my favorite liver recipe. It is light yet heavy, and seasoned really nicely. We like it with carrots and celery. My father-in-law likes it on toast. Even my almost 3-year old likes this liver pate, but on a spoon. So, with no further ado, here is his liver recipe. It is really fabulous.
Mild Liver Pate
1 lb. liver (chicken, calf, or pig), chopped
1/2 onion, chopped finely
2 large carrots, chopped
1/2 stick butter
1 4" sprig rosemary, leaves removed from stem
3 sprigs fresh thyme, leaves removed from stems
sea salt to taste
Saute onions and carrots in 1T butter until onions are browned and carrots are soft. Add liver, herbs, and remaining butter and cook until liver is cooked through. Crack the eggs into the pan and stir until they are cooked. Add salt.
Put everything into a food processor or blender and puree until smooth. Serve with raw vegetable sticks.