First off, two reasons I didn't give this book my usual 5 stars:
1. The cake used on the cover isn't featured in the book (why it was put on the cover I don't understand..)
2. It's very short, just 34 pages.
However, it's a fantastic little book - they are 34 great pages! There are some wonderfully stylish cakes in here - celebration/party cakes and wedding cakes, with ideas I haven't come across in other chocolate books. (I also recommend Decorating Cakes with Chocolate: Scrumptious Recipes and Original Chocolate Decorations by Katrien van Zyl, Chocolate Cakes: 20 Fabulously Indulgent Cakes by Tom Philips and Working With Chocolate (Squires Kitchen Guide) by Mark Tilling. Chocolate Cakes for Weddings and Celebrations by John Slattery is good on techniques, but some of the cake designs need up-dating.) The author also uses chocolate fondant in several of the cake designs, which is great for cake decorators in warmer climates, as it's more stable than pure chocolate. Well recommended.