Wonderful & Invaluable Comprehensive 600+ paged Chinese Cookbook (1982) by Barbara Tropp (China Moon Cafe & Cookbook) filled with delicious recipes plus the techniques of Modern Chinese Cooking. Read accolades on back cover from Craig Claiborne, James Beard, and Maida Heater. Chapters: The Philosophy of Chinese Cooking; The Art of Cutting (The Chinese Cleaver); Chinese Techniques (Stir-Frying, Steaming, Deep-Frying, Smoking; Sand-Pot Cooking); Recipes: “Little Dishes”: Nuts, Relishes and Appetite Arousers; Poultry: Chicken & Duck; Pork & Beef; Fish& Shellfish; Vegetables & Vegetarian Dishes; Eggs & Tofu; Noodles, Dumplings & Spring Rolls; Rice, Breads & Buns; Soups: Light & Hearty; Sauces, Seasonings & Oils; East-West Desserts; Wine & Tea. Condition Notes: Book in very good overall condition with some minor imperfections (see pics of corner edge & side) otherwise cover is clean, inside pages flat, no markings, intact spine; binding tight. See condition pics.