I have been asked by PM about English language cookbooks that I would recommend. I prefer to answer openly as other people may also want to know.
However my answer won't be particularly illuminating. 99% of my Chinese cookbooks are in Chinese! I only have about five in English - all by Gullet embers as it happens, albeit inactive members.
First, Fuchsia Dunlop The Food of Sichuan (eG-friendly Amazon.com link) and Land of Fish and Rice (eG-friendly Amazon.com link). That latter covers eastern Chinese cuisine. These two are particularly good, but all her books are sound. Beware! Her Land of Plenty and Sichuan Cookery are earlier editions of the same book. The one I link to is the latest update. Hopefully, the last.
Second, Carolyn Phillips All Under Heaven (eG-friendly Amazon.com link) is a good introduction to regional Chinese food, although no one book could cover all. That would require a library! She also has a short book on Dim Sum, but I can't find my copy. I very rarely eat dim sum anyway.
Beyond the Great Wall (eG-friendly Amazon.com link) - Naiomi Duguid and Jeffrey Alford covers only a few regions but IS a good read. I no longer have a copy. I wonder what happened to it.
Generally (and I know there must be exceptions), I find English language books and websites tend at best to concentrate on western renditions of Cantonese food, rather than food you would find in most of China - if anywhere in China.
I'm really not the best person to answer the question.