Like already mentioned in other reviews and -obviously- in its title, it is more for the advanced home-baker and culinary arts students like me. After reading a lot of books on this subject I found out that this is the one I like and trust the most. Bo Friberg's little comments here and there and his candid way of writing is helpful to take away the scare of previously untried recipes. Unlike some Cordon Bleu books I examined, this chef is talking and instructing you, whereas Cordon Bleu books are often -at least the ones I read- to much of a textbook alike. ("Textbook" means: some vital information is missing and the only way to get it is from an instructor.) Friberg's book is also packed with a lot practically orientated tips. It is my favorite!
But: I live in Istanbul and ordered it from amazon.co.uk. Unfortunately the shipping took much much longer than books I order usually from the States.