Ariane Jenkins wrote:

> Ordinarily I might agree, but the OP's case is a bit different.
IIRC,
> the dishes she expressed an interest in _are_ more Americanized
dishes: chop
> suey, beef and broccoli, etc. An authentic Chinese cookbook which
shows you
> how to make cold jellyfish salad, char siu bao and 8 treasure sticky
rice may
> not cover those things. Maybe a "Chinese American" cookbook is
what's called
> for in this situation. It's not ideal for people interested in
eating the
> "real stuff", but not everyone wants that.

Okay, how about Gloria Miller's "Thousand Recipe Chinese Cookbook." It
is a little dated now as to ingredients (she couldn't anticipate how
international the distribution of foodstuffs became), but it's a good
introduction to techniques, and the recipes range from the very
familiar to the exotic. It also doesn't limit itself to stirfrying.

-aem