I can believe that every recipe here has been tried and tested. I have gone through about a dozen of the recipes and the breads come out pretty much perfect.There was only one I was not 100% happy with so far - the croissant recipe, which does not use any milk at all, but that's a very minuscule point. I've used other croissant recipes that use milk (50%) in the dough and seem to give a better texture. I own several bread-making books and would rate this one 5/5. If you are learning to make bread without going on a course, I think this book is probably the best one for several reasons: very clear instructions; good photos that show many of the steps; simple technique (stretch and fold); extensive range of recipes. If you follow the instructions to the letter, you can't go wrong. I like Hadjiandreou's approach for sourdough - keeping a very small quantity of starter and making a sort of a poolish (maybe not technically the correct term) from this; a much more economical and practical approach than the large quantity starters, which involves throwing away "half" each time the starter is refreshed. The bread-making technique he teaches is essentially "stretch and fold" so no energetic kneading required ( c.f. Bertinet or Hollywood). Instructions are very precise and easy to follow. Incidentally, I own a other bread-making books which I would rate as: RB's Dough - 4/5; PH'S Bread - 3/5; PR's Bread Maker's Apprentice - 4/5.