I have had this book for a couple of weeks now. I have read through the entire book, and have made 5 of the recipes so far.
The recipes are extremely simple and most take less than a half hour from start to clean-up.The tools you will need the most are a wok, a cutting board, and a good knife. I don't have a wok, so I have been using a heavy frying pan, which works fine. Most of the ingredients can be found at any decent grocery store, though a few things, such as miren and yellow bean paste may have to come from a specialty store. I have skipped or substituted these items and still had excellent results. She includes a list of her 10 most popular ingredients in the first chapter; stock up on these and you can make almost everything in the book. Most of the recipes make two generous portions, so if you are cooking for a family you will need to double or triple the amounts. This is not a classical Chinese cookbook, the author has crossed borders liberally and added her own spin to most of the recipes, so don't expect your usual Chinese take out fare, this is lighter, healthier, and I think tastier than anything I have ordered out.