Cake, pudding, tart, and biscuit making is a great skill which, fortunately, anyone can learn without too many failures on the way. The results are not only much healthier than commercial offerings (since you are in charge of what goes in them), but invariably taste better as well. You won't find anything in "The Art of French Baking" about bread or savoury baking but, if you can live with this, you will find hundreds of delights than anyone can make at home, irrespective of experience.
The presentation of recipes is terse, apparently making assumptions about the knowledge of the reader. In fact, the organisation of the book is designed to make recipes quick and easy to follow, with minimal repetition. This is brilliantly achieved by sections on equipment, ingredients, techniques, glossary, and a final page of general recipe notes. So, before trying a recipe, particularly if you are new to baking, I suggest reading all the non-recipe content of the book. I would also recommend reading the basic recipes section - since patisserie baking is based on combining quite simple skills to achieve a possibly complex objective. Generally, the recipes are quick to prepare, rarely involving more than an hour in preparation and cooking time (excluding chilling time). An addition to the original book (published 70 years ago), are recipes from some noted French chefs, showing you how the building-blocks approach can reach levels of great sophistication. But, try the simple stuff first!
I'm very impressed with the production of this book. It's binding is a soft-feel plastic that will wipe clean and not get damaged too easily. It has two place-marker ribbons, uses an attractive and easy to read typeface, and contains enough high quality matte pictures for you to know what your efforts should look like.
A great book, by a great author, on a great subject!