The Art of Chinese Cuisine Author:Hsiang-Ju Lin and Tsuifeng Lin Originally published in 1969 as "Chinese Gastronomy"
The basic principle of classic Chinese cuisine is a simple one: flavors should blend and textures should vary. In the nearly 140 recipes in this book, the various ingredients and methods used in following this seemingly simple principle are brought to life.
Sampling of recipes: Chicken Congee; Preparation of Tree Fungus; Carp and Noodles; Soochow Cabbage Stew; Drunken Prawns; plus many more listed by regions,with info on curiosites, classic cooking, ingredients, etc.