Ciril gives you formulas and instructions that work and taste great. He does not comprise on technique just to make it easy. If you can master Ciril's instructions, you will turn out better bread than your local bakery. If you are serious, go to one of his 3 day courses and you will learn the formulas for what I think are his two best breads--Pain Rustique and Miche.
If you are new to pre-ferments, try starting with the focaccia. It makes use of a poolish, but is forgiving. Also, you don't have to use steam. Cover with herb oil and after 20 minutes with grated Parmesan. You will be amazed with the results.
This book is not for people who want to make bread in 2 hours. If you want that kind of bread, don't waste the 2 hours, just buy a loaf at the store. This book is for people who are willing to do the little bit of extra planning and work to get exceptional results. Most of the recipes will require that you mix a pre-ferment the day before you bake. This extra 5 minutes and 12-18 hours overnight is the step that makes all the difference.
In response to Mr. "folks that rated it fives stars"...
Do you think that people who are serious about baking are interested in making plain old sandwich bread? Pain de Mie? That would be about the last formula I would try in a baking book. Seriously, try something a little more interesting--you might like it. Don't rate a book 1 star because you try 2 formulas.
You will find that in most baking books, you will need to tweak stuff to your own baking environment. The size of dividing units is not an issue. If you don't like the size, adjust accordingly. I make pita based on Glezer's formulas, she calls for 170g pitas, but I find that 85g is more to my liking. That doesn't mean she is off by 100%.
Also, I made the Challah last week and it was perfect. Don't divide into 70g as Mr. grumpy stripes suggests, 100g is correct as Ciril states. 110g if doing a 5 braid.
Baking times are never correct. Each brand/type of flour bakes different, each oven bakes differently, and baking stones bake differently too. Also you have the ambient temperature factor. Things are ready when they look ready. When it looks like the picture in the book, take it out. I set my timer about 5-10 minutes less and then just keep a careful eye.
Here are the good formulas in the book
Foccacia, Ciabatta, Baguette, Bagel, Brioche, Croissant, and Challah
Recipes I won't waste time with or have had bad experiences with..
Pan Francese, Pain de Mie, Whole Wheat, Pizza (I don't like pizza dough made with oil)
Even the best bakeries in the world have items that don't taste good. It is the same with cookbooks, you need to dig around to find the gems. Ignore the filler formulas. Try Ciril's Foccacia or Ciabatta, it will put a couple stars back on your opinion. Even that one formula is worth $16.50, just make 4 loaves. I have made the f/c formula about 15 times. Some people have said it was the best bread they have ever tasted.
Now remember, even if you make the f/c formula and it doesn't turn out right or taste like a million bucks, you have to realize that it would be impossible for you to replicate my environment. I live at 4600 ft, use 14% bread flour from a local producer, use SAF Instant, measure in grams, use a drug scale, and have a temperature controlling proofer/retarder.
Baking is just a big science experiment. You have to get all the variables and factors perfect. It take a lot of practice. A book just gives you a framework.
And yes Ciril did post minor corrections available on his website--which is not common for a food book author.