ISO Chinese cookbook recommendation.

If you can find a copy of Irene Kuo's The Key to Chinese Cooking, grab it. The last I looked, it was out of print. In addition to recipes, it has sections on technique. I got mine through Amazon's used book site. It's fun to acquire cookbooks that way; mine has all kinds of emendations by the original owner.

I love Grace Young's Stir-frying to the Sky's Edge and Kylie Kwong's Simple Chinese Cooking.

Couple of good ones we have enjoyed cooking from: China Moon cookbook by Barbara Tropp; Susanna Foo Chinese Cuisine by Susanna Foo.

Try Grace Young's "The Wisdom of the Chinese Kitchen". I feel Grace's recipes are more consistantly accurate and traditional and she gives lots of wisdom and insight into home-style Chinese cooking. http://www.amazon.com/The-Wisdom-Chinese-Kitchen-Celebration/dp/0684847396

I've had this one for decades.
http://www.amazon.com/The-Thousand-Recipe-Chinese-Cookbook/dp/0671509934/ref=sr_1_1?ie=UTF8&qid=1358039628&sr=8-1&keywords=chinese+recipe+book

It's was quite the 'bible' for American Chinese cooking back in the day. However it's is rather dated and seems to fill with just simple variations of a dish. And as one reviewer put it..a lot has changed in what we expect from a modern cook book.

Now if you want to go Japaneese as an option I highly recommend
"Japaneese Cooking A Simple Art". Even tho it's 25 years old..the photos, instructions and scope of the book is outstanding, approaching Julia Child Level for a reference for Americans; a "must have" IMHO in any collects.

http://www.amazon.com/Japanese-Cooking-Simple-Shizuo-Tsuji/dp/1568363885/ref=sr_1_1?s=books&ie=UTF8&qid=1358039911&sr=1-1&keywords=japanese+cooking+a+simple+art