An intriguing book that makes cooking sound simple and makes me want to go and experiment.

The only aspect that could be improved is some explanation about how/if the ratio changes if the ingredients are substituted. I am very interested in "healthier" baking, for example, and there is no explanation about how/if/why substituting applesauce for butter or maple syrup for sugar works. Do I "count" it as a fat, a liquid, or sugar or what? In this aspect, the book actually puts me off experimentation as it looks as if the basic ingredients are unchangeable.