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I think this is probably pretty good but beware. The first recipe I made was for the strawberry and white chocolate scones on p. 163. The dough was impossibly dry, calling for just 3 tablespoons and one teaspoon of cream. I went on line and the Republique website has the exact same recipe but 2 cups three tablespoons of cream. These mistakes can be very costly and frustrating. I hope there are not others.
I have read many of the reviews on here, but only after I bought the book, but before I started baking with it. Here is my 2 Cents for what it is worth.
I think this book looks amazing!! I have not baked even half the recipes yet, but those I did came out great! Did I have to adjust them some? Yes! Just as you would with almost any baking book. Look, this place did all their recipes and testing in Los Angeles, you have to consider the climate there. It is not nearly as humid as it is in Florida right now where I am. I know I am going to have to add more flour generally to most recipes, but not all. You have to use some judgement. Luckily for me I have been baking long enough to get an idea on this ahead of time. Another thing to consider is the ingredients themselves. Some butters have a higher fat content than others. More salt than others. I try to do all recipes by weight if they give weight measurements, cause I know most pro bakeries do everything by weight so the recipe is likely to be more accurate. I did find some inconsistencies in the weight to volume measurements, but I know that was the author trying to get to a volume measurement that is closest to the most commonly used in the USA. A lot of books like this, the baker/chef, will convert their recipes to weight and volume and also break it into a smaller size and granted those new conversions should be tested, it doesn't always happen. You have to use your best judgement, and a little experience helps.
I am really into BBQ, you know where good BBQ comes from? Experience. And experience, well that comes from bad BBQ. Same goes for baking/pastry.
This is book is really nice. I lived it. Though I wish there were more pictures to the basic techniques, but in general it has very nice recipes in it which are described well. As soon as I try something I will share my result here. But in general I love and recommend this book:)