As others have suggested, the book has a paucity of pictures. Though pictures of different colored scoops of ice cream may not add significantly to the value of the recipes, it is a text heavy cookbook. With a base flavor of ice cream, the authors provides numerous iterations on the base recipe to give you alternatives. Some may think this is a cheat, but it makes sense in the realm of ice cream creations. Overall, I've used several recipes and the focus on egg based recipes is great. The texture and flavor are much enriched by the egg rather than Philadelphia style. And because the author recommends a cooked custard as the base to many of the recipes, the fear of raw eggs in ice cream is significantly reduced. I like this cookbook quite a bit, but I do rather wish there were more pretty, albeit useless, pictures of ice cream.
If you are to buy one ice cream recipe book, this is the one. We have three recipe books. Whenever something wasn't quite right, in taste or texture, we would turn to The Ultimate Ice Cream Book. Now we've learned to go to it first! Also, I don't cook my custard, as I prefer raw milk products. The recipes come out just as delicious!