Food for the Emperor: Recipes of Imperial China with a dictionary of Chinese Cuisine by John D. Keys

Hardcover 

This 1963 collection of recipes features an array of Chinese dishes for an American palettes, categorized by poultry, fish and shellfish, meat, and vegetables, from Duckling Braised with Chestnuts and Sliced Pear to Velvet Swallow’s Nest Soup. 

With an introduction by Kee Joon of the Imperial Palace Restaurant in San Francisco.