Originally Posted by NQ3X
And that's the point. Rather than read through a gajillion recipes, he's condensed the gajillion recipes into a convenient, handy chart. Not only that, but he's told you things like award-winning bitters are brewed with, say, 80% pale malt, 10% mid-range L Crystal malt, and 10% sugar.
That's what the book is good for. It's a little bit dated and could use a 2nd edition, but it's still great.
It gives you the basic parameters of the most successful examples of the style. You may then take those commonalities and use them to DESIGN your own version of the recipe.
I am pretty sure Jamil formulated all his recipes off the Daniels book. Today, I would brew Jamil's recipe and if I didn't like it, go back to Daniels and see how I might be able to tweak it.
I really don't see how anyone could not like the book.