If you wanted to learn how to bake bread, would you: a-Go to a world-reknown biochemical expert to get a careful explanation of the molecular structure of wheat and the changes it undergoes when exposed to heat? or b-Go to a baker and see how he does it? This book is committed to the notion that the correct answer is a. Not helpful.
The course is brilliant. Easy. Way easy. Amazingly easy. Far, far easier than you ever thought a Swedish course could be. It's so easy, if you just play the damn tapes and talk back at them you'd have to be maliciously ill-intentioned not to learn the material. It's far and away the best Swedish course out there for very lazy people, which makes it perfect for me. Of course one wishes it had more than just 10 lessons (and that price!) But what tuition you do get is basically perfect.