Nick Malgieri has put together a good solid baking book. He has taught for 30 years, so, my only complaint is that some of the directions do require a more experienced cook to follow them; it does seem strange that a person who teaches would not make his directions more clear, especially when there is such an effort to show directions and methods with instructional photographs, which are very good and useful. They might even help a more experienced cook with their technique.
There is information about ingredients, such as flours and grains and about equipment. There are reassuring tips throughout and pictures on many techniques, such as how to make pastry dough.
For each recipe there is a bit of history about it or where it comes from. It's a varied collection, including: Sweet pastry and tarts, flaky pastry and tarts, cookie dough and tarts, quick puff pastry, pan breads, whole grain breads, flatbreads, brioche, Danish pastry, butter and oil cakes, pound and coffee cakes, sponge and meringue layers, baking powder biscuits and scones, quick breads and muffins, bar cookies and brownies, piped and drop cookies, rolled and sandwich cookies.
A beginning cook or even a more experienced one would find this an appealing cookbook. There are relatively simple recipes but also the less common ones, such as one for a Russian Punch Cake and a Raspberry Meringue Wedge. The molasses gingerbread is luscious and will make your kitchen smell marvelous. Cookbook collectors of all kinds would enjoy having this book.