From jacket flap:
Some of the most interesting foods in the world came from China. For this unusual cookbook, John Keys carefully selected and tested recipes, mostly Mandarin but some from other areas. These are the special delicacies created for the Imperial household and not often found in American-Chinese restaurants. These will appeal to the gourmet who appreciates haute cuisine and the American cook will find that these exotic Oriental dishes are not complicated to prepare and cook.
The author has compiled and included a valuable Dictionary of Chinese Cuisine with descriptions of the diverse foods of China. In addition, there are charming excerpts from Chinese literature describing magnificent feasts, extolling the joy of eating, and offering delightful bits of philosophy.
About the author:
Born and raised in San Francisco, John Keys practically grew up in his Chinatown. As a boy, he was intrigued by Chinese culture and food. He began the study of the Chinese language at the age of 13. Over a period of ten years, John Keys has translated and compiled 28 cookbooks, including not only the familiar Cantonese school, but also the styles of Shanghai, Szechuan, Fukien, Peking, and others.