Recipes: The Cooking of China is a cookbook dedicated to introducing the flavours and techniques of Chinese cooking culture to the North American audience. Created and published by Time Life, the book divisions of Time Inc., the cookbook was delivered to homemakers across the Americas, and even occasionally outside of America. There are three editions to this cookbook, with the first being published in 1968 as part of the Foods Of The World book series. Included in the cookbook are recipes in the categories of Hors Oeuvres and Dim Sum, Soup and Fire Pots, Vegetables and Salads, Noodles and Rice, Fish and Seafood, Meat, Poultry and Eggs, and Desserts.

This cookbook provided a great way to introduce Chinese cooking to the readers by showing them some more simple recipes they could make at home. Some key features in the cookbook are the guide to Chinese ingredients and where to buy them located at the back of the book, as well as the illustrated and photographed tutorials on how to fold dumplings, de-bone a duck, and various other things.

Throughout the cookbook there are various little facts written about the history and modernization of some the recipes. These provide a fun little peek at the original ways of cooking the dishes, how the ingredients were originally prepared and how more modern substitutions can affect the way the recipe tastes.