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Ancient Wisdom, Modern Kitchen : Recipes from the East for Health, Healing, and Long Life
by Yuan Wang and Warren Sheir and Mika Ono


Overview - Award-Winner in the Cookbooks: International category of the 2010 International Book Awards

Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients--even if you don't know the difference between a lotus seed and the lotus position.  Read more...


 
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More About Ancient Wisdom, Modern Kitchen by Yuan Wang; Warren Sheir; Mika Ono
 
 
 
Overview
Award-Winner in the Cookbooks: International category of the 2010 International Book Awards

Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients--even if you don't know the difference between a lotus seed and the lotus position.

Highlighting "superfoods," such as goji berries, as well as more familiar ingredients like ginger, garlic, and mint, Ancient Wisdom, Modern Kitchen includes indispensible information:

- An overview of traditional Chinese medicine, herbs, and food therapy
- Details on 100 healthy Asian ingredients
- Healing recipes for common health concerns, including fatigue, menopause, high cholesterol, weight control, and diabetes


 
Details
  • ISBN-13: 9780738213255
  • ISBN-10: 073821325X
  • Publisher: Da Capo Lifelong Books
  • Publish Date: March 2010
  • Page Count: 338
  • Dimensions: 9.1 x 7.2 x 1 inches
  • Shipping Weight: 1.35 pounds


Related Categories

Books > Cooking > Regional & Ethnic - Asian
Books > Cooking > Health & Healing - General

 
Publishers Weekly Reviews

Publishers Weekly® Reviews

  • Reviewed in: Publishers Weekly, page 41.
  • Review Date: 2010-02-08
  • Reviewer: Staff

For the uninitiated, using Chinese herbs can be intimidating. Admitting that “entering the world of traditional Chinese medicine is like learning a new language,” the three authors of this well-penned title highlight key concepts of east Asian herbal cooking, and lucidly explain their holistic approach to cooking. Recipes from China, Japan, and Korea, arranged by course, include informative headnotes, ingredient variations, and notes on how the recipe ties into Chinese medicine. While cynics may snicker at recipe titles such as Life-Force Chicken and Mushrooms in Wine, Change-of-Pace Chicken, Mushroom and Lotus Seed Soup, Take-A-Deep-Breath Baked Lime Apple, and Expanding-Horizons Chrysanthemum Tea, dishes that may be more familiar to some American cooks, such as Korean seaweed soup, Garlic Green Beans, and pot stickers round out the offerings. A section titled “Recipes for Common Health Concerns” is a must-read, and the detailed resources/suggested places to find ingredients will get any cook well stocked for the recipes, no matter where they live. (Mar.)

 
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