This book presents a conflict - it is filled with imaginative recipes that look amazing, but I encountered errors that greatly tempered my initial enthusiasm. I love cookbooks, love to read and cook from them and have a large collection. I am an experienced cook and baker. As I paged through it, this book immediately stood out. The breadth of recipes is truly impressive. The author covers a vast amount of sweet desserts along with savory pastries and pies. Best yet, the recipes are unique enough that with each page I turned, the more anxious I was to start baking.So, I selected a few recipes, starting with Banana Blondie. Since the author is British, recipe measurements were converted for the American market. A better idea would have been to preserve the recipe in its original form and add the American measurements alongside. L was disappointed that all the measurements have been converted because, particularly with dry ingredients, the cup, half cup, etc. measurements are imprecise. Fudging quantities in a recipe for baked goods, while usually not ruining the outcome, can greatly affect the end result. A flaky texture isn't created by accident.There are two points that make this worth discussing - more Americans are using the European measurements while baking, and second, when these conversions are made great care in editing is required to ensure no errors. I found errors, and they affected the outcome of the recipes I tested from the book.The first issue I had was with the bananas. The recipe calls for two, but the fruit varies greatly in size and a more precise measurement either in weight or by the cup would have eliminated what I consider to be root of a problem I encountered while baking the batch. The cook time was way off. The author says to bake at 375 degrees for 35 minutes until "wobbly" set and golden on top. Also, wait until the batch is completely cold before cutting them. I followed these instructions to the letter but the blondies were significantly under-cooked.The result was wet, not fudgy, so I had to re-bake them for an additional twenty minutes (seems like a long time but I was beginning the re-baking with a completely cold pan.) The recipe required the baking pan be lined with tin foil. The batch stuck to the foil so it was very difficult to remove without damage. Although the recipe didn't call for it, the foil should have been greased.So, were the blondies good? Yes, once I managed to get them cooked throughout they were quite tasty and provided a welcome new use for ripe bananas, but the negatives remain. So, either the bananas were too large or the cooking time was inaccurate - I don't know which. And, the foil should have been greased.Hoping the problem was an anomaly I next prepared Chili Almond Rounds - a nicely spiced buttery rich sharp cheese cracker that is absolutely delicious. Here, the problem I encountered was in the thickness of the slice. I followed the directions except for substituting almond slices rather than whole almonds, a change that I think improved the outcome because the rounds are sliced like refrigerator cookies from a formed 1 1/2 inch diameter cylinder shape. If they contained whole almonds they would have been infinitely more difficult to slice.The directions stated to cut the slices one inch thick. This seemed quite thick, but I assumed they must spread out while baking. They don't. I didn't think to look back up at the beginning of the recipe for the expected quantity or I would have realized there was no way to end-up with 40 or 50 rounds unless they were sliced considerably thinner than an inch thick. After the initial error, I sliced the remainder of the batch thinner, closer to a half inch, but that also needed to be further reduced. Trial and error determined the correct thickness is closer to a quarter inch.In the customer photo section I have attached a couple of shots of the rounds. They are truly delicious, but half the batch was, if not wasted, at least disappointing in appearance - way too thick. The photos are of the second half of the batch - still too thick, but closer to where they should be according to the photo in the book. At least the baking time was correct.At this point, I decided not to prepare the third recipe I'd selected. I'd already spent a few hours in the kitchen, generally with unsatisfying results. I don't think I have ever felt such excitement while looking through a cookbook, only to have it flattened by the recipe results.The book itself is a hardback. It doesn't have a dust jacket, which I prefer because they usually end up torn and tattered. The book lays open on a counter top, but a cookbook holder is still a good idea because a small splash of liquid immediately warped the page, so the paper quality isn't great.The photographs are lovely and represent approximately one for every four recipes. Quartering the page would have permitted many more recipes to be pictured at minimal additional expense. Not a necessity, but it would have been nice. The font size is surprisingly large, probably eleven point, although the fractions are still hard to see, even with good eyesight. The text is printed with black ink, which also makes reading the recipe easier, another big plus.Errors happen, and depending upon the quality of the cookbook and the significance of the error they can be forgiven. Sometimes the problems are obvious and easy to fix, sometimes, not. The problem I'm having is that I think cookbooks should be carefully tested and edited. When making a purchase reader's trust their time and money won't be wasted, so when there are errors that reach the finished book, precisely how big is the failure?I didn't prepare a third recipe because I lost confidence in the accuracy of the material. Before beginning to cook from a recipe I am unaccustomed to feeling like I should first search every line looking for errors and potential problems. So, I remain conflicted because I am enthralled with the creativity of the recipes, and it is clear that many people worked very hard on this project, but am disappointed in the quality of the editing.