This book was written in 1962. The author, Lee Su Jan, was a genius. Dr. Lee realized that the average cook in John Kennedy’s America could not find authentic Chinese ingredients. So, instead of emphasizing recipes that his readers could not hope to fix at home, Dr. Lee focused on teaching them Chinese cooking TECHNIQE. The Fine Art of Chinese Cooking does have some authentic recipes, but the most important part of the book is that Dr. Lee teaches you how to handle food in the Chinese way. He also has some very good information about handling vegetables offered in his appendix: charts of how to prepare (and store) vegetables, etc.
