Its a great book, a tome of sorts, it has a lot of the classic recipes but a little richer and complex from Pierre's years of experience as a patissier.
It would have been nice to have more pictures and some of the desserts seem a little dated now in 2007 but the classics are indeed just that! Try the chocolate and banana tart, fantastic!
My only problem with the book is its all in imperial measurements (well my copy at least) and its a bit of a pain having to convert it all, but once you have the recipe converted and written down in the book its ok. It would have been much more useful to have both.