The minute I opened this book I knew I was on a winner. It fell open at a recipe for Leek and Potato Soup, or Soupe vichyssoise, as it is known in France. It is without a doubt my son's favourite soup. I just haven't been able to make it to his complete satisfaction yet. Here is another opportunity to try.

I encountered Manu Feildel for the first time at the Good Wine and Food Show in Brisbane yesterday. Apparently he is a big heart-throb of the small screen and there were many many women going weak at the knees in his presence. He is blessed with charm, good looks and a boyish sense of humour - and he cooks - a devastating mix for any girl with a heartbeat. Oh and did I mention the French accent? Slamdunk.

Thankfully I am a woman of mature years with my own version of Manu at home and could concentrate objectively on the book while Manu cavorted about the stage on a bicycle and juggled green apples. Well perhaps I am stretching the truth a teensy bit. I am breathlessly waiting for his call - did I really forget to give him my number?

Manu demonstrated the preparation of three recipes from his book - Mussel and Saffron Pies, Baked Witlof and Ham Gratin and Poached Pears with Chocolate Sauce. I adore mussels, I haven't had witlof for yonks and loved it the last time I had it and poached pears - well, yum.

But back to the book.

It is beautifully photographed by Chris Chen. There are really warm and engaging portraits of Manu and his son Jonti scattered throughout the book. The food is presented simply but effectively using such textures as scrubbed, weathered boards, marble or crushed linen. Everything has a homey, unpretentious, achievable feel about it. And indeed I think this is the effect for which Manu was hoping. He is anxious to dissuade the Australian people from the belief that preparing authentic French food is a complicated affair.

The books endpapers are a delight - French Blue and Red of course but in a lovely lightly corrugated board paper - forgive my lack of knowledge of the exact technical term. Each page is edged with navy, red or donkey-grey trim like tea-towelling. And the hard-cover of the book has that yummy 3-D chiselled effect with the lettering.

But of course you want to know the contents of the book don't you? There are all the recipes you would want and expect e.g. Salad Nicoise, Croque Monsieur and Cherry Clafoutis. There are a couple of recipes for rabbit too for bunny afficionados. But the real treat is that Manu also provides mini recipes for things such as Aioli, Potato Gratin and Chantilly Cream. There are even instructions as to how to pan-fry a steak. Fabulous.

This book will provide me, and you, should you choose it, with hours of endless enjoyment. ( )