The Chinese Cookbook, by Craig Claiborne and Virginia Lee, Barnes & Noble Books, 1983, softcover, 451 pp incl index.
Over 240 recipes representing all major regions in China, clearly written and explained. Chopping techniques, basic equipment, and shopping for ingredients are also given detailed treatment.
Highly recommended by James Beard. "Virginia Lee, who is to Chinese cookery what Julia Child is to French, and Craig Claiborne, who is, well, Craig Claiborne, have put together The Book on Chinese cuisine."
Condition: excellent, clean, intact, appears to have not been used.