Pei Mei's Chinese Cook Book (Volume I), a 400-page bilingual Chinese-English cookbook by the influential Taiwanese television cooking instructor Fu Pei-mei, presenting several hundred recipes organized by region together with ingredient information, instructional material, and extensive indexing.

The volume is divided into geographical sections including Eastern, Southern, Western, and Northern Chinese cooking and contains recipes for soups, seafood, poultry, pork, beef, lamb, vegetables, tofu dishes, noodles, rice dishes, banquet dishes, dim sum and snack foods, desserts, pastries, preserved foods, and festive preparations. Chinese characters appear throughout alongside English titles and transliterated recipe names.

Representative dishes include Shark's Fin with Shredded Chicken, Eight Precious Stuffed Duck, Peking Smoked Duck, Braised Spareribs with Red Bean Curd, Fried Bean Curd Stuffed with Fish Paste, Steamed Pork Dumplings, Chinese Ravioli, Stuffed Bean Curd Cake, Moon Cake, Almond Cookies, and regional specialties associated with multiple Chinese culinary traditions. The volume also contains illustrated instructional material, newspaper and television documentation related to Fu Pei-mei’s cooking career, and extensive bilingual recipe indexes.

Hardcover mildly edgeworn dust jacket else VERY GOOD.

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