I've been enjoying the French version of this book for over a year, and have not had a single disappointment. The book is based on the workshops given by the Valrhona School of Chocolate in France specifically for non-professionals; it is well organized and very accessible/not intimidating at all. The recipes are scaled down for home use, the language is simplified and not very technical, but nothing is dumbed-down. It provides the reader with theory and basic recipes that can be used in endless creations, and the results are quite professional. Highly recommened for anyone serious about improving their pastry skills.
