Titel: Best of Chinese Cuisine - Herbal Dish 上品中国菜:药膳(英文版) - Best of Chinese Cuisine - Herbal Dish
Author / Editor: 陈特瑞 Terry Tan
ISBN: 978-7-5085-2065-0, 9787508520650
Series: Best of Chinese Cuisine 上品中国菜
Publisher: China Intercontinental Press -五洲传播出版社
Language: English
Date of Publication: 2011.06
First edition
Number of pages: 136
Dimensions: 24 x 22.2 cm
Binding: Paperback


Description:

When this book was first published in1983, little had been written in English about Chinese herbalcuisine and its health-promoting qualities. Terry Tan, at that timea consultant chef and lecturer at the School of Oriental Cooking inLondon, and prior to that a well-known writer and food consultantin Singapore, took on the formidable task of penetrating themystique that surrounded the intricacies of using Chinese herbs.Therecipes he compiled made it possible for even the novice cook toserve up nourishing herbalstews and one-pot meals with confidence.Best of Chinese Cuisine: Herbal Dish has proven to be popular overalmost three decades, and this new edition has been produced forthe twenty-first century, with updated herb information and 20brand new recipes. Reworked with contemporary tastes and lifestylesin mind, the new edition is poised to inform and endear itself toanother generation of readers.


Contents:

Foreword
Introduction
Sweet Treats
Sweet Soups
Herbal Drinks
Herbal Teas
Savoury Stews
Double-boiled Dishes
Herbal One-pot Meals
Weights and Measures



About the author:

Terry Tan is a respected culinary consultant informed by a wealth of experience garnered over more than four decades in the food business, from cookery teaching to commercial recipe development and consultancy. The author of more than a dozen cookbooks, he has since appeared on many cooking television programmes mostly aired in the UK, where he is now based. He has given classes and presentations in many parts of theworld, including Australia, Canada, Chile, Iceland, Israel, Romania, Spain,and much of continental Europe.


Here is a school of cooking distinct from anything curative in themalodorous sense, a time-honoured cuisine that fathoms the efficacy of amultitude of barks, roots, seeds and herbs cherished for centuries by the Chinese for their flavour and restorative powers."
　　——Terry Tan