Introductory material to this practical Chinese cookbook for American kitchens sets the stage. There are five types of cuisine, and five main methods of cooking basic to all of them. These are defined and elaborated. Then follow basic hints on preparation, the utensils needed, the etiquette and customs involving serving, the teas and wines that traditionally accompany Chinese foods, the festivals and superstitions that lend color and atmosphere. The Chinese feel that making the best use of ingredients at hand is the real test. The main part of the book is devoted to recipes covering appetizers, soups, fish and other sea food, poultry, pork, lamb, beef and special meats, egg dishes, vegetables, noodles and rice, desserts and pastry (by which is meant such things as egg rolls and dumplings). Finally there is a section on suggested menus, with numbers to be served indicated, a glossary of terms, and markets where Chinese ingredients can be located. This would seem to be the most comprehensive presentation of Chinese cooking we have seen.