Chinese Cuisine BooksI've always been partial to Martin Yan. His books aren't just recipes, they're encyclopedias and informing.
As cakerookie said, it's based on techniques, but let me add this, also a LOT of prep. Chinese food is a quick sell normally because of that.
Some of my favs besides Yan include:
Southeast Asian Specialties, Ed: Rosalind Mowe;
The Complete Book of Pasta and Noodles, by the Editor's of Cook's Illustrated;
Blue Ginger, Ming Tsai;
Noodle Shop Cookbook, Jackie Passmore;
Essentials of Asian Cuisine, Corinne Trang;
The Food of Asia, Kong Foong Ling;
The Practical Encyclopedia of Asian Cooking, Sallie Morris and Deh-Ta Hsiung;
Hot Sour Salty Sweet and Seductions of Rice, Jeffrey Alford and Naomi Duguid
While these are not all Chinese, they all relate in one form or another.
Order In/Food Out ~ It's NOT magic.
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"It's not getting any smarter out there. You have to come to terms with stupidity, and make it work for you." Frank Zappa