For anyone who wants to learn how to cook Chinese food, this is one of the classics. Written in the late 40's by a Chinese woman doctor, this is the home-style cooking of Anhui province (near Shanghai) adapted for the American home cook. Anhui food is considered "oily but generous in portions", and the protein-based nature of the recipes may seem a bit excessive for those who've gotten used to the spartan usages of contemporary America. Also Ms. Chao's puckishly imperfect English and frequent coinages sometimes get in the way -- I puzzled over the term "leaking ladle" until I found out it meant "slotted spoon", which is what I had been using. Still, she coined the term "stir-fry"...what more do you want?

I hope this book comes back into print...I've almost worn out my current copy!