I don't know how these recipes turn out at Spago, but I don't believe they were ever tested in home kitchens! I've tried three different recipes and each had problems. The chocolate peanut butter brownies overflowed my 8-inch pan (you would think that knowing there was so much batter, the authors might have specified a larger or higher pan). The Marbled Pound Cake was dry beyond belief, and half of the Fudgy Chocolate Cake remained stuck to the bundt pan, despite proper buttering and flouring. When I made it a second time in another pan, it was still difficult to remove because it was so fragile.It's a shame, because that same fudgy cake had delicious batter, and some of the ideas are fabulous. But I don't have time to experiment with very expensive ingredients. Or spend money on a book full of expensive ideas, rather than recipes.