I came across one of my favorite Chinese cookbooks in a used bookstore recently. It is Chinese Technique: An Illustrated Guide To The Fundamental Techniques Of Chinese Cooking by Ken Hom. It's no longer in print so if you find it in a used bookstore it is almost always a bargain. Totally worth the money. I could tell you all about but I think I'll let the book speak for itself.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook