Hmmm. light and homey seem like they could be contradictions. But... somehow it makes sense.
If you've never heard of Annabel Langbein - and I never did before I got this book - she is a television personality in New Zealand. These recipes are all from her television show, where she focuses on home-grown and farmer's market seasonal foods.
But there are also desserts, like molten chocolate cakes, brownies, lemon pie, tarte tatin, and plenty of others. Might I note that the brownies seems pretty spectacular.
The first recipe I tried from The Free Range Cook was an onion and herb frittata, which was similar frittatas I'd made before, but with a few little twists. Which is what I like. New ways to make normal things.
The recipe called for using a large pan, but it fit perfectly in my 10-inch Anolon skillet, and I could have added more ingredients, if I needed to.
The recipe called for four potatoes, but I used five because mine weren't huge; it called for two onions, but I used one because I had a huge one from the farmers market. For something like a frittata, you don't need to be super-precise about amounts, so in theory, I could have used another giant onion and one less potato.
In the end, it was a pretty nice frittata.
Browsing through the rest of the book, I didn't find any recipes that would require odd ingredients, and measurements are in cups and tablespoons, so you needn't worry about converting anything for use in an American kitchen - the US edition is all ready for you to use.
The book also has menus that suggest recipes from the book that go together. That's not a feature I'd use, but I'm sure some folks would find it handy. And it's something she does on her show, so that's why they're included.
The book includes all of the recipe that were aired on the show, plus some extras. While the show was originally aired in New Zealand, it's now showing on some PBS stations across the US, so you can look for it and get to know her!
Overall, it's a nice, fresh, lively, market-and-season-driven book with recipe that are simple enough for everyday meals, but still interesting.