Abstract: Part 1 of the Chinese cookbook introduces the reader to Chinese cooking, discusses ingredients, cutting and working with equipment, cooking techniques, information on tea, ordering Chinese food and food purchasing. Part 2 presents recipes that are found in Chinese-American restaurants, made with ingredients found in the American market, and from Chinese markets, banquet/gourmet dishes, and hors d'oeuvres. Four ways to prepare duck are given. (kbc).