I'd been checking the bookstores regularly but had not been able to find a good comprehensive Chinese cookbook. The books that had sections for various regions tended to be skimpy. Others(including the one I've used for years, Gloria Miller's thousand recipe book) were lacking in other regards.
I was in a used bookstore recently and struck gold with Jacki Passmore and Daniel Reid's "The Complete Chinese Cookbook"(unfortunately out of print.) It's a big book with over 500 recipes divided into regions. Good chapter on the history of Chinese food. Nice introductory descriptions of the various regions. Good mix of exotic and not so exotic recipes. Appears to be authentic with no compromises made for the Western palate. Every cookbook should be indexed as well as this one.
This book is definitely worth seeking out.