It’s a half decent book, arranged in chapters according to main ingredient (rum, gin, vodka, whisky, tequila, wine/champagne, others). The only problem is that quite a large proportion (getting on for half, I’d say) contain highly specialist ingredients you are not going to be able to get down your average supermarket or off-license/wine merchant and would need mail order. (Ever heard of Peychaud’s bitters? No, nor had I.) Bit of a risk to spend large amounts on such obscure ingredients you might not even like.
It’s quite a large, chunky book, padded out somewhat by plenty of white space and photographs, but as a result of this and it being hardback, it does have the crucial advantage unlike the other three cocktail books I have of being able to lie it open flat on the worktop for perusal whilst knocking up my concoctions. This makes it the most used of my four books, despite not necessarily being the best in terms of the cocktail selection.