Can't remember what drove me to get this book but it sounded intriguing. I've never been to the Mission Chinese restaurants but I enjoy the stories of cooks, chefs, etc. and thought it might be a good read.
Part-cookbook, part biography, part interview with Danny Bowien, Chris Ying and some of the people they've worked with, etc. the book itself is trying to be too much of everything without being any one thing. I think I was under the impression it was more of a cookbook/biography of Mission Chinese itself (as in the restaurant but not necessarily the people behind it).
There are some really gorgeous pictures (the book itself also has a nice picture of a dish on the front cover) but I wouldn't be compelled to make any of the recipes since I am not the type to put in that effort and would trust the experts a lot more. I also wasn't all that interested in either of Danny or Chris (or anyone else's!) stories in the book.
Based on Yelp reviews it seems to be they found some sort of way to make Americanized Chinese food/Americanized Asian fusion food, etc. into a "thing" which is odd because it's not a new concept.
As you can tell, I don't get the hype. Skip it unless you really like the concept or like cookbooks.
I was able to get this book for free when it was being offered that way, it now costs $3.95. I was not as enthused about these recipes as many required Items that I had not heard or seen before. There were a few recipes that I felt we would try, but not as many as other recipe books.
Cajun Recipes: 101 (for beginners) by Clara Taylor
Introduction starts out this book with history and I especially like the meanings of some of the cajun words and phrases I've heard as to what they really mean.
Has chapters for breakfast, lunch and dinner meals.
Recommended books are listed at the end. There is no nutritional information although if you do substitute for your dietary needs the dish may not taste the same.
There are NO pictures but this is a treasure to have the recipes of the area.