This is a great cookbook for an experienced cook. A lot of the recipes are probably too advanced for a beginner. The cookbook is well organized; it has a part that covers crusts and topping, another part for sweet pies, and another for savory pies. Each part has several chapters to give you quite a variety of options. The author comes up with some interesting combinations, and things you wouldn't have thought of for a pie, such as "Apple and Brie Tart with Bacon Crumble," "Blueberry Ricotta Tart," "Orange Honey Pecan Pie," and "Mango Chiffon Pie." The crusts chapter has a good variety of crusts, and the toppings chapter has a foolproof meringue topping that sounds like a winner. For the most part, the recipes use common ingredients.
Now, a few complaints. The typeface for the ingredients listings is a small blockish serif font; which means that fractions like ¼ and ½ are a little hard to distinguish. It makes me wonder if anyone in the layout department tried reading a recipe from the book in the kitchen. The index is fairly good, but in some cases some categories are not listed. There is an index entry for toppings, but none for fillings or crusts, so if you want to find a filling or crust and you don't know the name of it, you'll have to resort to the table of contents. Also, pie recipes say to use a certain crust, for example "All-Butter Pie Crust" and says to see Chapter 1; it would've been nice to say " on page 16" but, no, you have to look in the index to see what page it is on.
A few recipes call for a pie crust that is a different size than what the pie crust recipe yields, which will be quite a surprise if you don't notice that; most the pie crusts yield a 9" pie shell, one recipe, the Ginger Pear Tart, calls for a 12" crust. That might take almost twice as much ingredients than a 9" crust. No warnings in the book.
Update: I've just made the Blueberry Ricotta Tart; it was delicious. It was my first time making a crust; I now have a lot more respect for my mom; She made making pie crusts look easy! I also discovered a typo in the "Short Crusts for Tarts" on page 19; it calls for one egg in the ingredient list; it should say one egg yolk. (The directions clarify it by saying to add in the egg yolk.) Not a big deal; but the recipe doesn't say to form the dough into a disk before chilling it for an hour; if you don't form it into about a one inch thick disk before chilling it, you'll be real sorry when you try rolling it out later. Most of the other crust recipes do mention forming a disk; but this one didn't.