Pros: Great historical cookbook
Cons: No illustrations, some descriptions older or vague
I really like this book for historical reasons. It is generally credited with coining the term "stir-fry" in the English language.
It's very traditional in that there are no photographs or illustrations, just lists and descriptions of how to cook the ingredients into a meal.
The book has a lot of traditional recipes, with suggestions for substitutions for those American housewives (yes, housewives mostly in the era of the book) who couldn't source the authentic Chinese equivalents. It also covers not just flashy popular dishes that will wow your friends, but has a good number of down-home comfort foods. I've cooked for Chinese friends from the recipes in this book with great results.
If you're mainly looking for illustrations or modern authentic foods, this may not be a good book for you, but if you really want to understand Chinese food within the context of pre-Mao Chinese culture, this is an excellent resource.