The entire "Cookshelf" line is fabulous but the one I've used the most is this one, Chinese. The hardback book's format is small, about 4.5" by 5". I think there may be a large, paperback version available as well. Every single recipe has a picture and the instructions fit on a single page. Nothing is complicated, though if you are a brand new chef, be warned this series does not go into details on things like how to slice, dice, and mince, etc. That said, there are some Cook's Tips and variations, which are helpful. Measurements are in both metric and standard.
The reason why I rely on this book is, every single recipe has produced an extremely palatable plate suitable for almost any audience. Is it Yan Can Cook? No. But it does have The Best Sweet and Sour Pork (not that awful, greasy, soggy junk you get on the steam tables at buffets).