THE CHINESEC OOKBOOK by Craig Claiborne and Virginia Lee 1972 451 pages Here is the most authentic, accurate and diversified -------- in short, the best ------ Chinese cookbook ever published for an American audience. Over 240 recipes, specialties of every region, north to south---- represent the vast spectrum of Chinese cuisine. The authors explain the basic requirements foir cooking Chinese. Numerous lied drawings illustrate the recipoes and all thethe special processes that are required, such as boning a sea bass, {on my bucket list) or chopping poultry in the traditional Chinese style. No BS, one recipe and I was speaking fluent Chinese, probably sounds like English to you non chinese cooking people, but Chinese in my heart!