content: I bought this book because it had the largest and most creative selection of recipes, but that's just not good enough.After two failures today I referred back to some "old standards" and discovered that the proportion of flour to liquid is different by almost 3 ounces in some cases. The result was a sticky mess that could barely be corrected by adding more and more flour. In one case, adding flour never did compensate for the combinations of other ingredients (chocolate and orange segments).When I read the book more closely, I discovered that the author recommends standing by during mixing to make this adjustment on all the recipes. So much for having fresh bread ready when you wake up in the morning.The author's credentials seem good, but she doesn't understand the breadmaker's approach.I suppose I'll use the ideas in this book and adjust the liquid as needed, but it certainly won't replace the recipes that I've used for the past ten years. Too bad.