The second volume follows a similar format: recipes are divided into breakfast, soups and salads, dinner, sides and desserts, and there is a "scratch made" chapter too with recipes for staples like bread, pasta etc. As before, all recipes are in US terms, so it's cups for the ingredients and Fahrenheit for the cooking temperatures, but there is a conversion chart at the back of the book so it's pretty easy to translate into my preference for using scales and grams. Sometimes I am not sure what an ingredient is, but the internet is, as always, a great resource for explaining and finding alternatives. I like that the ingredients (and some cooking terms too) are different, it's more fun. I like that the breakfast chapter is full of meals I would eat at lunch or even dinner time (like quiche), it's interesting. I found the dinner recipes to be quite meat-focused, but many of the sides, lunches and even brunch dishes you could absolutely eat as an evening meal, and we have.
Most of my experiments from this book have been of the dinner variety as, despite my love of cooking, that is so often the meal I need a bit of a nudge with. Bella chose our first: Orecciette Pancetta, although we had rigatoni in the cupboard so used that. It is simply a variation on the classic pancetta and pea in a creamy sauce with pasta, one of Bella's favourite meals in fact, although the addition of lemon to the sauce was delicious.
This was an easy, clean bowls all round, family dinner.