This book is short on short on story, both autobiographical and food-wise, which is what I read cookbooks for, so I just skimmed it, but the recipes are detailed, including the usual explanatory ingredient lists in Asian cookbooks, and plenty of technique on creating bao wrappers and the like. The photos are gorgeous and the bao range from traditional classics (or classic traditions?) to some interesting variations (cod and chorizon?), but all them have their names listed in Chinese so they look legit (and it's good Chinese reading practice).