Deh-Ta Hsiung is also the author of The Chinese Kitchen: A Book of Essential Ingredients with Over 200 Easy and Authentic Recipes. That book is one of the gems in my collection so I was very surprised (and disappointed) by this current work. The pictures included are nice enough, many of which are good step-by-step instructional photographs, but the recipes themselves are not very interesting to anyone with more than a basic knowledge of Chinese cuisine. The author, judging by his name is obviously Chinese and, given that the book advertises itself as being about *Chinese* cooking, I therefore expected recipes that would more reflect cooking in China. As it is, however, the recipes are far more reflective of dishes those that one might typically find in second-rate, North-American 'Chinese' restaurants... That would be okay, of course, if a book identified itself as such, but I generally prefer to know what I am buying when I order a book online.
I also own another cookbook authored by Deh-Ta Hsiung. I have searched for it at Amazon without success so I suspect that it may, in fact, be a British edition of a book differently titled and bound in North America. This book is entitled 'Cooking Chinese' and it announces itself as containing '50 fabulous recipes as good as they look'. I thought at first that it might be a cut-down version of the current book but it isn't at all. A few of the common recipes which occur in both books are somewhat the same but, in almost every case, the pictures for the dishes are different. In quality, though, the two books are the largely the same and so my critique of the one applies equally to the other. Essentially, I would say that, while beginners might benefit well from either tome, neither will appeal to advanced cooks.