I ordered this cookbook because I saw Kris Jenner discussing it on The Talk, and liked the sample dishes (grilled swordfish with spicy salsa, lemon chiffon pie) that were demonstrated. It seemed the recipes would be simple to make without too many ingredients. I thought she did a pleasant job of talking about the book.I am not familiar with the Kardashians, although I know they are in the news a lot because of a cable TV show, they are outside my usual rut. I have read the cookbook all the way through and marked recipes to try. I think the extremely negative reviews are because people don’t like her public persona, are probably jealous of her wealth, and are NOT a fair assessment of the book. Even though Kris is at a point in her life where she now has a chef, she does know how to cook, went to cooking school immediately after marrying Mr. Kardashian at age 22, and has an extensive cookbook collection. These recipes have the ring of truth as far as personal recipes are concerned. She has an interesting little story or tidbit of information about each recipe and how it came to be.I only saw one recipe by the late Nicole Brown Simpson so I do not agree with other reviewers that Kris is profiting from Nicole’s fame or demise. My take on it is that including the recipe was a tribute to a friend who became a crime victim, and hopefully that tribute will live on after her murderer has departed this earth. Kris and Robert Kardashian lived in an area, and traveled in the kind of social circles, where associating with well-known people was commonplace. I find it interesting to read about other people’s lifestyles and food choices.I thought the book opened with a touching recipe, telling how one of her daughters prepared Mr. Kardashian’s cream of wheat when he was dying of esophageal cancer. A couple of Armenian recipes are included from his side of the family. Kris is up front talking about recipes she created because she was inspired by a delicious dish for which she did not have the recipe. She also openly acknowledges where she got various other recipes. There seem to be quite a few Italian recipes as well as interesting variations on comfort food.The book has all the usual food group headings, gorgeous photography, and clear instructions. Even on the few recipes where there is a long list of ingredients, none of them are weird or difficult to obtain at the grocery store. The book also has a good table of contents as well as an index making recipes easy to find. The section on table settings is brief and pleasant, and I found other reviewers’ negative comments on this section puzzling. Have we really sunk so low into a fast food mentality? It does not represent very much of the book. My own grandmother inspired me to cultivate nice table settings so I think this was a nice thing to include.I highly recommend the book as a worthwhile purchase at a reasonable price, and something that can actually be used in the kitchen for years to come.