CHINESE COOKING WITH AMERICAN MEALS

A busy little cookbook; covering a good deal of territory in processes and menu suggestions, which transmutes, without a trace of guilt, Chinese recipes and methods to daily American fare. Rightly so, since the author admits her intention from the start Many dishes--all with supermarket ingredients-feature quick fry methods that preserve flavor and nourishment, the use of marinades and always, fresh materials. One could wish for more explicit directions for the all-important ""stir fry"" but this is a fine idea book for the housewife and hostess. Bamboo shoots on Main Street.