I would definitely recommend this book, but it would be intimidating to an inexperienced baker. None of the techniques are difficult alone, but it's quite a lot to keep up with, all put together. If you already know the "feel" of a good dough, and have shaped some bread to bake in the oven successfully, then give it a try. I'm working on how to come home after work and have kaiser buns done in time for dinner. My first try was ok, but they overproofed. I've got batteries in my camera again, and will post when I get it worked out.
My Italian bread on the left, one from Fresh Market on the right. I do like this book. The rosmary potato bread is better (and different) than Macaroni Grill. Forgot to take a picture of it. Maybe my husband got one.