This is a beautiful cookbook for the baker who likes to be challenged.
Recipe ingredients are provided in weights (as well as standard American volume measurements), instructions are meticulous in their detail, and the techniques and helpful hints provided, often illustrated by accompanying colour photographs, work.
However, even the simplest of recipes require time, even if it’s just waiting time, and many require specialty ingredients and equipment for which no alternatives are suggested. Also, despite the level of detail offered in some areas, there’s surprisingly little information provided about key ingredients (eg flour) and some basic techniques (eg toasting nuts).
I’ve learned a great deal baking from this book, picking up information and techniques that can be applied to recipes from other books. But it’s not the book I'll turn to for spur-of-the-moment or everyday baking, or a recipe for bread I want to serve that day.