I was also being facetious about authenticity. As far as I'm concerned, there is no such thing as "authenticity" in food.
And while I don't doubt that people are enjoying the dishes, to say "It's unusual to find so many successful recipes in a single book" is just silly, and points up the hyperbole surrounding this book. The analyst in me wants numbers, percentages, and other proof. Not that I want the statement to be proven wrong, and not that it matters, anyway. It's just the unproven breathlessness that, well, offends my day-in-day-out awareness of cookbooks.