At least half of the book is "coffee table reading". There are numerous short write-ups of various pizza places and pizza makers, but no specifics of what they do. Then you've got an assortment of topping combos that I'm never going to try. The dough recipes include one made with a poolish, rip-off of the Lahey formulation, a Sicilian, NY, and a deep dish. It is beautifully photographed.
IMO, the Pizza Bible has much better coverage of actual pizza making, and I think there are more topping combos that I'd be inclined to actually try at some point.