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I expected the recipes to be letter perfect in this beautiful book. But all three that I tried needed slight adjustments to improve their quality. Less flour and less baking time for the cookies. Another egg white and cream of tarter for a cake, along with a lower baking temperature, so the cake wouldn't be underdone in the middle while appearing to fully baked. I resent big name bakers issuing a book with recipes that need adjustments. Furthermore, many of her recipes call for more expensive ingredients that traditional recipes for the same product. Some recipes have complicated directions. I am reasonably good baker, so I know it is the book, not me.