Before I found this forum, I had started my quest for a Tommy's Pizza (NE PA, 50's-60's) clone recipe to replicate the pizza of my childhood in Exeter, PA. I bought (actually downloaded) the book and video. Bev Collins is a very friendly, helpful person (we are still in touch once in a while) and the book has some useful info for the newbie. If you spend any time on this forum, you will find her "secrets" and then some!! Since she has spent time emailing me with responses to my questions and she is making a living selling her secrets (plus I am an artist myself and understand copyrights and proprietary information), I do not feel right blurting out those "secrets" on this public platform. Suffice to say that if you spend some time studying this forum as well as the PMQ Think Tank, you will not need her DVD and book.
That said, I repeat that she is a friendly and helpful person who is HERSELF a resource, but only if you purchase her material. She spent MANY years in R&D for a MAJOR chain, so she is a wealth of info. Also, when I purchased her products (it was several years ago) she included a link to a webstite that was a repository of clone recipes of MANY major chains. I think it was called "Top Secret Famous Recipes" or something like that... and that was interesting, too. Some of the recipes were really good.
So, for $30, you DO get some good information, all in one place and easy to read. And a video. You will find all that information here, with the ever-watchful, ever-helpful Pete-zza to guide you... but it can be overwhelming for the newbie because there is SO much information!
I view her book as one more reference in my library of cookbooks. I've purchased books by Evelyne Slomon, Dominick DeAngelis... why not Bev Collins? If you look at it as a reference book and not a book of "SECRETS", it's a reasonable investment.