Bests & Worsts Reviews from Amazon

I've eaten the breads and pastries made by the Poilane bakery in Paris for many years. I've been a serious, (bordering on lunatic,) home baker for about sixty years. Sadly, this beautiful book might best be described as a guide to American home bakers who wish to imitate, rather than duplicate, the products of the world famous bakery. Two quick examples - The author describes adding yogurt to flour and water to make a starter. Also, the recipe she offers for the famous Poilane miche in the book includes commercial yeast, in addition to starter. Really now, are readers to believe these are the methods used in the Left Bank Bakery? Beautiful photos, but recipes that seem inauthentic, and, as a result, are disappointing.