I've made two recipes so far, the marshmallow creme and the blackberry marshmallows. Both worked perfectly the first time (I had only made homemade marshmallows once before, so I am not an expert). The author's instructions are well-detailed, covering little tips (eg, what speed to use on your kitchenaid) and anticipating common problems. She stays concise though, so the recipe is easy to refer to when you are holding a 240 degree pot of boiling syrup and aren't sure what to do next.... The recipes included are a wide variety, with tons of flavors, shapes (eg, layered or braided mallows) and some unique variations (eg, french-style egg white mallows and vegan mallows). I do not envision ever needing another book on marshmallows and am confident that I can make pretty much any type of mallow with this cookbook.