The good news: given proper technique and quality ingredients, you can't go wrong. The bad: there are all kinds of mead to be made, and each mead isn't to some people's tastes. If you don't like dry, high-alcohol meads, and that's the recipe you get, some might think they can't make mead.
Have you ever tried mead? If not, we can make an imperfect analogy with wine... do you prefer dry, sweet, in between? Bold and acidic or fruity and buttery?
For a basic mead, try three pounds of honey per gallon of must and properly rehydrated wine yeast.
Let us know what you're looking for, and also read the Into to meadmaking (especially the Recipes paragraph).