Pros: Good breadth of cooking Sichuan food
Cons: Additional info on alternate versions would be nice
I really like this cookbook. It has a decent number of photographs, without making every page a photo page. I don't like every page to be a photo page, since a good cookbook ends up getting used and a little messy.
The author is native British, but graduated from culinary school in Sichuan, so she has a good background to help translate ingredients and cooking technique in a way that is understandable.
She starts out describing many of the ingredients that will be used in the book, basic cutting techniques used for Chinese cooking, and core cooking techniques in how to use a wok and what the different techniques are used to accomplish.
For people familiar with cooking Chinese food, some of that will be review, but it's still nice to see it spelled out so you have background in terms and techniques she mentions in recipes.
It's not 100% perfect, there are times when her description of the finished dish isn't quite how the dish will actually look, and I wish she'd spend a little space on acceptable substitutes for various ingredients. Most people in major cities can get most of the ingredients, but for people in smaller markets or for some fresh ingredients, knowing how to pick substitutes would be helpful.
Overall, I highly recommend the book if you're interested in taking up Sichuanese (Szechuanese) cooking.