I've owned this cookbook for several years and use it as a reference all the time as Japanese Food Host at BellaOnline and as editor of GourMAsia, a newsletter on Asian food. Yet I can't say I've ever made one of the recipes as-is.
Like other cookbooks written by the famed Wei-Chuan Cooking School in Taiwan, the recipes in this book are highly authentic, and illustrated with step-by-step photographs. But be warned, for anyone looking to duplicate a Chinese dim sum experience at home: most are not by any means "easy to make." (Few types of dim sum are easy to make at home--which is precisely why Chinese families usually go out to Chinese restaurants for dim sum!)
Another warning is that the authenticity of these recipes means that not only do they call for specialized Asian ingredients, but for ingredients like lard and pork fat, which many Americans may prefer to avoid.
Measurements are given in metric and in strangely phrased avoirdupois weight (for instance, one dough recipe calls for 2/3 lb. flour, 1-1/3 oz. sugar, and 1/3 lb. water). So unless you have a metric scale, you'll have to do some weird calculations to figure them out (now, how much is 1/3 lb. water in cups?). Compounding the difficulties in following the recipes is their typical Asian format. Ingredients are listed in numbered sub-groups, and a sample of how the directions read is: "Wrap half the pieces of dough (3) in the pieces of dough (1). Wrap remaining pieces of dough (3) in the pieces of dough (2)."
Frankly, I prefer to eat my dim sum out and avoid the headaches of translating these recipes!