Emphasis is on Encyclopedia. This book often has many recipes for each particular Chinese dish. This gives the cook a good idea of variations and growth of recipe. Recipe names in both English and oriental. Sampling of recipes:Cabbage Soup with Dried Shrimp; Steamed Chicken (with many variations from soup to glutinous rice); Salt Cured Duck: Fire Pot; Won Ton and variations; Stir Fried Beef and variations; Chinese Cole Slaw; Sweet and Sour Sub Gum Sauce; Cashew Nut Cookies; and many more.