I've made about half the recipes in this book. A lot of them come out ok -- I haven't had any problems with the cakes.
But a handful of the recipes are a disaster if you make it as is. After quite a bit of frustration and the using the Interweb (aka the Internet to us Americans) to find the "classic" interpretations of these recipes, I realized that a few of them literally have half the liquid necessary to make them work. Take the Sweet Pastry Dough -- the recipe calls for one egg yolk, but it needs the whole egg. One reviewer said her pie crust turns out like cardboard -- try to double the water in the recipe, and watch how it comes together. So much better! Understanding the problem with pastry crusts are critical because so much of the book relies on these as the backbone (all of the tarts and the pies).
The Bakewell Tart is fine in its current form in that it's edible and tasty, but double the eggs from 2 to 4 (taking out a egg white or two is optional) and it goes from a very confusing cake-like structure to the classic custard recipe (and looks a lot more like the picture). The Treacle Tart is off, too, but I haven't figured out how to fix it -- be gentle with the lemon, for starters.
My beef with this book is that when you correct the mistakes for the classics, the recipes are awfully close to what BBC Food has to offer. For free. And sometimes with pictures and video to accompany the recipes. It's just very frustrating to have a recipe book that you have to check every single line to make sure it's not screwed up before you can use it. Because by the time you're done, you realize BBC, Nigella, and M&S have every recipe you could ever want already posted on their very user-friendly websites. Though I will admit that the pictures in this book are very very pretty.