Dim Sum: The Art of Chinese Tea Lunch
Ellen Blonder
Clarkson N Potter Publishers
Hardcover - April 2002

The award-winning author of Every Grain of Rice introduces the Chinese culinary art of dim sum with a collection of sixty simple, authentic recipes for such treats as steamed and fried dumplings, Chinese pastries, meat or shrimp balls, steamed buns, and other savory delicacies.

The Food of China: Authentic Recipes from the Middle Kingdom (Food of Series)  
Luca Invernizzi Tettoni (Editor)

Well presented book with representative recipes. I have not tried all of the recipes yet. The tea smoked duck was fabulous. The beef with sesame was mediocre. Having just been to China, I can vouch that these recipes are both authentic and representative.

The Chinese Way: Healthy Low-Fat Cooking from China's Regions  
Eileen Yin-Fei Lo

Discusses Chinese cooking techniques and offers healthy recipes for rice and noodles, fish, vegetables, meats, soups, and desserts