As an Italian from the South, I have been socialized to care a lot about cooking. Quality of the food is a fundamental starting point for a successful result; in addition, you need expertise in food preparation and the capacity to balance dishes together in a single meal, from appetizer to dessert.

I find Isabella Sarto-Jackson’s book The Making and Breaking of Mind a very nice meal with good-quality food prepared with expert hands, but the dish balance is a bit unsatisfying. I find dishes not always coherently combined with the general style of the meal, starting with the appetizer. A good appetizer would tell you what you should expect from the overall meal and would make you crave for tasting the rest. Instead, the book’s introduction and the first chapter seem to promise something different and does not give you a satisfactory idea of what you will read later. This is a pity, because overall the meal is quite nice, and most of the dishes delicious.

作为一个来自南方的意大利人，我已经融入社会，非常关心烹饪。食物的质量是取得成功的基本起点；此外，您需要具备食物准备方面的专业知识，并且能够在一顿饭中平衡菜肴，从开胃菜到甜点。

我发现伊莎贝拉·萨托-杰克逊 (Isabella Sarto-Jackson) 的书《心智的形成与破碎》(The Making and Breaking of Mind)是一顿非常美味的大餐，食物质量上乘，由专家亲手烹制，但菜肴的平衡度有点不尽如人意。从开胃菜开始，我发现菜肴并不总是与用餐的一般风格连贯一致。一道好的开胃菜会告诉您对整顿饭应该有什么期望，并会让您渴望品尝剩下的部分。相反，这本书的介绍和第一章似乎承诺了一些不同的东西，并没有让您对以后将阅读的内容有一个满意的想法。有点遗憾，因为总体来说这顿饭还不错，而且大部分菜品都很好吃。