I got this book from the keto group in my community. It gets handed down between new keto-ees, because it is a great book! It really helped me learn how to cook keto. It has great recipies, and I've tried more of them than any other book I have.That's partly because there are a lot of really appetizing recipies, and partly because our keto group tend to bring items from it to community get-togethers. So far everything has been great. I since bought a couple of other keto cookbooks but I was unimpressed by them as compared to this one.The instructions of the book are usually pretty easy to follow, however, one thing I really don't like is that the ingredients are separated into wet ingredients and dry, instead of being listed in order of use. I prefer them to go in order of use, because once I've made a recipie for the first time, I tend to no longer read the steps. She also lists eggs awkwardly. I'd rather a recipie say: "6 egg whites and 4 egg yolks," but this one words it: "4 eggs whole [plus] 2 egg whites."Those two things are minor compared to the pure gold this book is. From the way she writes it is easy to see how to tweak staple recipies for variety, and make them your own. And there are really so many fantastically appetizing things to try. The one problem I have, is that I tend to keep making the same things, because once I make a recipie and I love it, I tend to want to make it again. I have to resist that temptation, so I can try more new things. As, I'm reminded each time a friend tries something new and drops some off to share.The first thing I made is also a favorite. It was a keto bread that is chewy and seems like real bread, and very good real bread at that. Excellent chewy texture. I've made it my base recipie, and have since tried changing the flavours to produce several great regular staples. The author often leaves hints and suggestions for tweaks, which really help me learn to become my own keto cook.Imagine my surprise when, prepared to post raves about this book highlighting my favorite bread, it's called "Fluffy Grain-Free Sunflower Bread," I was surprised to see it (my bread) being trashed in the number one negative review of this book. It is supposed to be impossible to make. Hmmm. I had ZERO trouble with the instructions -- I was only briefly confused by the weird way the eggs are listed mentioned above, and the cream of tartar listed with dry ingredients, instead of next to the eggs was a little off putting, but the instructions were pretty easy, and pretty complete.Curious, I took a closer look at that review (the one condemning my favorite bread). There was another recipie referenced in the same review. It's a review titled "Say What??" It says quote:"a pork curry recipe... The recipe says to squeeze in the juice of two limes then put the lime halves in the pot and remove when it's done (6 hours on low). It smelled amazing but was so unbelievably bitter!" "There are some good recipes but this book is getting benched. "-end quotesHaving never made that recipie, I looked it up. And it doesn't say to do that. The instructions call for "finely grated lime zest. "The ingredient list says: "juice and zest from two limes." The reviewer cut two whole limes cut in half and put them into the pot, pith and all.See photos for the ingredient-list of the pork curry, and the instructions for the Sunflower Bread.