I just got my autographed copy today - preordered it months ago. The KA books are reliable and very well tested, if not exciting. I like that they give ingredients in weight and volume. The Boston Globe had a pre-release recipe for a whole wheat apple cake with brown sugar frosting. I used white whole wheat flour, and the cake was moist and tasty. My husband called it "about as good as whole wheat can get", and I made four of them for work. I've just now thumbed through the book, and want to try a few recipes. I noticed that they use boiled cider in glazes and that apple cake, to boost the flavor. I don't know if I've ever seen boiled cider or cider jelly outside of Vermont!
I'm looking forward to trying some recipes, and I'll report back.