Typical to this couple to produce books that tell the story behind their careers their travels and all the thought and inspiration behind the recipes all this calming you down and putting you at ease to go ahead and dive into them. Excellent book!
When I first received this book, I loved it. The book is very beautiful and it has weight measurements, which is one of the reasons I purchased it.
However, now that I've made enough recipes from the book, I feel like I can give a fair review of the actual quality of the recipes, and unfortunately, some of them did not turn out so great. I have been practicing baking with the precision of making macarons and baking from Thomas Keller's Bouchon Bakery, so it's not an issue of technique; the bad results are really due to the ingredients and ratios. There were quite a few recipes that just turned out way too sweet - the brownies and the chocolate hazelnut tart (understandably they are both chocolate based but then the authors add a LOT of sugar to the base). And then there were the ones that didn't taste spectacular (like I was blown away with Bouchon Bakery) - these were the cookie recipes and the chiffon cake.
Now onto some of the good recipes that initially made me like the book: the banana cream pie (but their caramel recipe is too fancy, it ended up becoming rock hard. I would stay with the simple 1:1 sugar and heavy cream), the almond tea cake, and the lemon bars.
So there's a few nice recipes in here but definitely proceed with caution...