This is a book appparently written by a UK author for the UK market and thus does not tend to use ingredients that are unavailable in UK shops, unlike the great majority of such books aimed exclusively at our trans-Atlantic cousins. Most of the recipes are of the sweet variety and a few are savoury.
The measurements used for ingredients are either in metric or Imperial format and none use cups so favoured in American recipes. The odd quirk is that whilst using weight is normal for dry ingredients, this author chooses weight for wet ingredients too. You do not buy milk or cream for example by weight and there are no conversion charts that I know that tell what the equivalent of 300gm of milk is by volume. The author justifies this choice by explaining that the method is normal industrially, but industrial production uses quantities hundreds or thousands of times greater than equivalent recipes you or I might use.
If you have a digital scales, it can be a simple matter to place a container on its pan and switch the machine on. In most instances it will zero for that container. Weighing 300gm of milk is then simple if you progress fairly quickly to start and slow down as you approach the target weight. If you do not have a digital scales, you can use the same method but you will probably need to first weigh the container.
There are some useful hints and tips included for those new to this type of baking and they offer good advice. The recipes are a personal choice and some obvious favourites such as blueberry, cherry and walnut are missing, but some of the recipes could be open to adaptation. The book is quite well illustrated throughout.
Overall a good attempt but not perfect.