I agree with the point made in an earlier review about this book containing a few recipes that include instant cake and pudding mixes, and I too find this incredibly annoying as it's almost impossible to replicate outside of the USA. This is not the first American cook book I have purchased which annoyingly does this - particularly those for Bundt Cakes - must be something to do with our US cousins across the big pond!
However, there are still the vast majority of the cakes in this book which are made the good old fashioned way and each recipe comes with a little background story on its origins or where it's been used successfully. The glazes and frostings are particularly good.
If you want to bake bundt cakes plus get the most out of your Nordicware Bundt pans, I would definitely recommend this book, but as a general American cake book for using regular pans, there are plenty better choices.