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I am pleasantly surprised that this book is full of classic authentic Cantonese recipes. I grew up in a very old fashioned Chinese household. Dinner was exactly as Grace described along with the life lessons. It literally feels like it was written by an older family member. To be honest, there isn't anything exciting about the recipes. They're simple day to day meals except for a few under Celebrations. Even for the holiday recipes, they're boring to me simply because I grew up eating the same foods and never did enjoy the holiday dishes. In my opinion, they appeal more to the older generation. Also, many of the dishes simply do not suit the younger generation's palate. I noticed that in this book and another by a different author, it states to use baking soda in meat dishes. Most Chinese families that I know will not use baking soda in their food because too much of it will cause stomach aches and it leaves a bad flavor in the meats regardless of beef, pork, chicken or shrimp. Many Chinese restaurants use baking soda to tenderize meats. I can always taste it. It leaves sort of an ammonia scent in the meat. Corn starch or tapioca starch works just as well and no smell. I suggest leaving out the baking soda in any recipe that calls for it. Also, food is a very subjective topic. To me, Grace's recipes provide the basics of those particular dishes but as you become more familiar with the dish, you will alter the recipe to suit your own preferences. I found that I had to alter some recipes to make them more modern and add a layer of flavor. This is a great book for beginners to traditional Chinese food but not for experienced home cooks. However, I must give credit to Grace Young for an amazing job translating the essence of Chinese cooking into English. She truly left no secret out!