I have tried on a few occasions to bake my own bread. I do enjoy cooking and have several really good cook books. I have made a couple of Julia Child's bread recipes and they have always turned out wonderful. The Tartine recipe is very simple to make, but it does require a lot more time. Like Julia and Chad both point out that the flavor develops over and extended bulk rise. So it not alot of work on your part, but rather dough raising in a bowel.
The great thing about Chad's book is he gives you a very detail written description of what you should expect to see, smell and taste during all phases of the process. Only time will give you the confidence to know you have everything in hand. That being said, even though I a still learning to shape my dough and score the top to get that final oven spring, my bread (Chad's recipe) is fantastic? I have never seen or had so much open and aerated crumb.
They have include many photos to show you all the key steps along the way. No figure 1, example 2 comments to go with it and I think the book is better for it. You can refer back to the pictures while you are making this to compare what you are doing to his examples.
If you do need some help or hint's checkout the Recipes for Tartine bread group on face book and see what others have already done...
Others have mentioned there disappointment with the book not having more recipes, but what Chad has done with this book is give you the tools, technique and confidence to image your own bread creations. He also includes some wonderful recipes on what to do with the bread. I made the savory bread pudding for my wife the other night... OMG this is now one of our favorites side dishes and it is so easy to prepare?
Don't past this one up. If you like good bread this book is for you!