"The Key to Chinese Cooking" written by Irene Kuo with drawings by Carolyn Moy. Published by Alfred A Knopf, 1977, first edition.
Mrs. Kuo devotes the first part of her book to the basic techniques that will enable you to succeed with any Chinese dish. She presents the in four categories-Cooking in Liquid, Cooking in Oil, Cooking with Wet Heat, Cooking with Dry Heat-providing simple and delicious "demonstration" recipes that fix the techniques in your mind (and fingers). Because she makes clear the why's as well as the how-to's, the tension that inevitably accompanies unfamiliar cooking vanishes. Stir-frying for example, becomes as natural as tossing a salad.
In the second part, you'll find more than 300 wonderful recipes, plain and fancy, for every day and for company occasions. They range from the really easy (though it tastes and looks like the work of a master). Velveted Shrimp with Broccoli Flowerets to luscious squab (honey-coated and deep-fried so the skin is crisp, the meat satiny) a banquet creations like the Rainbow Fish or-the ultimate!-a super-professional Peking Duck.
532 page hardcover cook book in very good condition with no rips, tears, or writing. The dust jacket is faded on the spine.