This book is 39 years old. Black and white illustrations. The first chapter explains how Chinese meals are prepared and served, and includes a glossary of terms and ingredients. The following chapters each begin with an explanation of that type of food. Some examples of recipes: Har Yin (Shrimp Balls); Ko Yuk (Spiced Pork); Gong Yo Gee Tong (Scallop Soup); Kno Yuk Ee Mein (Velvet Noodles with Beef); Jin Doih (New Year Dumplings).