Bests & Worsts Reviews from Amazon

I was thrilled to receive this cookbook for my birthday a few days ago. My son's birthday is today and I made him the Chocolate Doberge cake. I'm an experienced baker, baking a wide array of cakes, breads...even my own croissants for many years. There's never been a cake I've had such a disaster with until now. The pudding was terrific but the cake itself is absolutely terrible. I was surprised to see a cake with 18 eggs in it but I thought I would give it a go. It ruined the cake. Rubbery, awful. My eggs were not deflated but still, rubber through and through. I should have started over the cake layers but after spending some $50+ on ingredients and running out of time, I went with it. The cake is maybe the worst chocolate cake I've ever made. I made a half recipe of the buttercream in the cake because again, 4 cups of butter? 2 pounds? I was shocked and thought it must be a typo. I frosted the cake 3/4 of an inch thick and had buttercream to spare. I am left wondering if the book had a terrible editor who put in an odd number of ingredients (I have seen sponge cakes with 8 or 10 eggs but never 18, the butter would make sense with 4 sticks but not 4 CUPS of butter). All that is to say, can this cookbook be trusted? Has anyone else noticed editing errors? Having wasted more than the cost of the cookbook on ingredients for this one cake (thank heavens I didn't include the ganache, which added another pound of valrhona chocolate plus 2 cups of heavy cream, easily another $20 an 30 minutes down the drain) nevermind many hours of putting it together, I am now very concerned that the book may be full of editing errors given at least 2 major ones in this one recipe. I also HATE that this book lists ingredients in cups, even when things like sticks (butter) or grams or ounces (3/4 cup plus 3 tablespoons of butter again elsewhere in the recipe) make so much more sense to any seasoned baker. Bad, bad move. I do hope that subsequent recipes will prove less of a disaster than this one. Until then, I'll stick with Bouchon Bakery, Flour, Ottolenghi's Sweet and other tried and true baking books that perhaps had a better editor in charge.