上品中國菜

內(nèi)容概要

When this book was first published in
1983, little had been written in English about Chinese herbal
cuisine and its health-promoting qualities. Terry Tan, at that time
a consultant chef and lecturer at the School of Oriental Cooking in
London, and prior to that a well-known writer and food consultant
in Singapore, took on the formidable task of penetrating the
mystique that surrounded the intricacies of using Chinese herbs.The
recipes he compiled made it possible for even the novice cook to
serve up nourishing herbalstews and one-pot meals with confidence.
Best of Chinese Cuisine: Herbal Dish has proven to be popular over
almost three decades, and this new edition has been produced for
the twenty-first century, with updated herb information and 20
brand new recipes. Reworked with contemporary tastes and lifestyles
in mind, the new edition is poised to inform and endear itself to
another generation of readers.

作者簡介

作者:(新加坡)陳特瑞(Terry Tan)

書籍目錄

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

章節(jié)摘錄

版權(quán)頁：插圖：Although the quest for Yin-Yang equilibrium is aconsiderable deciding factor in the food choices andeating habits oF many chinese, it is lust as often that theyselect certain Foods motivated by little more than symbolicmeanings. The Chinese propensity to be influenced bysymbolism in all facets of life is notorious, and equallyfamous is the people's passion For food. Indeed, then, dishesmade from ingredients that are rife with symbolic meaningshave always held a special fascination. Regardless whatthe modern Chinese may declare to believe or disbelieve,it is a powerful, iF sometimes inexplicable, force that spurscrowds to buy symbolic foods during the festive seasons.chicken, to illustrate, is almost always featured in festivedishes because it represents the heraldic Phoenix, a symbolof rebirth following its proverbial rise From the ashes. Theexchanging of tangerines or Mandarin oranges during thelunar or Chinese New Year is another classic example. InCantonese, the words For "tangerine" and "gold" soundidentical - kum. With time, tangerines came to represent"prosperily" given the Chinese penchant For the preciousmetal. That the pun made sense only in southern Chinadid not stop the practice from being adopted by Chineseelsewhere in China or the world. In the official Chinesetongue of Mandarin, the word for "tangerine" does notsound remotely similar to that For "gold".

媒體關(guān)注與評論

Here is a school of cooking distinctfrom anythin.g curative in themalodorous sense, a time-honouredcuisin.e that jathoms the efficacy of amultitude of barks, roots, seeds andherbs cherished for centuries by theChinese for their jqavour andrestorative powers."　　——Terry Tan

編輯推薦

《上品中國菜:藥膳(英文版)》Terry Tan is a respected culinaryconsultant informed by a wealth ofexperience garnereci over more thanfour decades in the food business, fromcookery teaching to commerciai recipedevelopment and consultancy.The author ofmore than a dozencookbooks, he has since appeared onmany cooking television programmesmostly aired in the UK, where he isnow based. He has given classes andpresentations in many parts oftheworld, including Australia, Canada,Chile, Iceland, Israef, Romania, Spain,and much ofcontinental Europe.

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