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Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life, by Yuan Wang, Warren Sheir, Mika Ono
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Ancient Wisdom, Modern Kitchen, a winner in the 2010 International Book Awards, 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
- Sales Rank: #155393 in Books
- Published on: 2010-03-09
- Released on: 2010-03-09
- Original language: English
- Number of items: 1
- Dimensions: 9.25" h x 1.00" w x 7.50" l, 1.35 pounds
- Binding: Paperback
- 352 pages
From Publishers Weekly
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.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.
Review
Healthy Soul website, 4/12/10
“The health-conscious cook could learn a lot and find a different approach to eating to supplement their wellbeing.”
January magazine, 4/17/10
“A revelation…A deeply interesting book. One that, given the right set of circumstances and half a chance, could change your life.”
Tucson Citizen, 4/17/10
“This is a wonderful collection that would be an asset in almost any kitchen. The recipes are fairly easy to prepare, many combining many flavors to present familiar foods in a refreshing new way.”
5/18/10
Winner of the Cookbooks: International category and Finalist in the Health: Alternative Medicine category for the 2010 International Book Awards.
Curled Up With a Good Book, 5/16/10
“A pleasant informative book that will guide you through the secrets of ancient Chinese cooking using modern gadgets, whether you know black wood ear from astragalus root…This book could open the door to health as well as healing.” ForeWord, July/August 2010“The book offers a brief overview of traditional medicine in China, compelling detail on life-giving Asian ingredients, and 150 recipes…[It] will cause many a Western-minded cook to think anew about food and cooking.”
A 2011 San Diego Book & Writing Award Winner (Cookbook Category)
Paul W. Miller, M.D., adjunct professor, Exercise and Nutritional Science Department, San Diego State University
“We have a lot to learn from how other cultures approach health and medicine. Ancient Wisdom, Modern Kitchen not only offers mouth-watering Asian recipes and lore about food, it also provides a new way to look at what makes up a healthy diet—a refreshing antidote to the way many of us in America eat today.”
Guohui Liu, MS, MB/BS, LAc, faculty member at Oregon College of Oriental medicine and National College of Naturopathic Medicine, and author of Warm Diseases: A Clinical Guide and other works
“Part cookbook, part introduction to Chinese medicine, Ancient Wisdom, Modern Kitchen introduces a holistic approach to food that is second nature in China and vital to medical practice there. I will be sharing this exceptional work with both my patients and colleagues.”
Robert Alan Bonakdar, M.D., director of pain management at the Scripps Center for Integrative Medicine and co-director of the symposium Natural Supplements: An Evidence-Based Update
“Ancient Wisdom, Modern Kitchen provides a refreshing look at how to heal while you eat. If we believe the adage that food is medicine then this book, through sections such as 'Recipes for Common Health Concerns,' provides both recipes for delicious eating as well as prescriptions for optimal healing."
Library Journal, 3/15/10
“Recommended as an accessible introduction to integrating ideas of traditional Chinese medicine into cooking.”
InfoDad.com, 3/25/10
“The recipes themselves would earn the book a high rating, but it is the context in which the authors place the food that really makes this book outstanding. Each recipe is followed by information on health issues that the recipe may be useful in addressing – according to the way Oriental medicine is practiced…All in all, Ancient Wisdom, Modern Kitchen is a feast for the mind as well as the palate; and perhaps some readers will find that it can represent a few steps on the path toward wellness, too.”
Sacramento Book Review, 3/27/10
“Loaded with useful information to take care of your health.”
UK’s Health & Fitness magazine, May 2010
“Mixing the ancient tradition of traditional medicine and healing using herbs and food with western home remedies and recipes, this book offers a wealth of healing kitchen tips….An accessible way to cook health-giving Asian meals.”
Supereco.com, 3/29/10
"In the face of increasing dissatisfaction with conventional medical care, the book is a powerful package offering a window into how other cultures stay healthy."
About the Author
Dr. Yuan Wang, former head physician of several departments of the Chengdu Traditional Chinese Medicine Hospital in China, is a faculty member at the Pacific College of Oriental Medicine (PCOM) in San Diego. Warren Sheir is a licensed acupuncturist and herbalist as well as a PCOM faculty member. Mika Ono is an award-winning writer and editor. They each live in Southern California.
Most helpful customer reviews
12 of 12 people found the following review helpful.
Fantastic cookbook, fantastic resource
By Molly B Shapiro
I am a licensed acupuncturist and practitioner of Traditional Chinese Medicine, and I prescribe various recipes from Ancient Wisdom, Modern Kitchen. My patients love the recipes and information as much as I do. Food is medicine, and the first part of the book describes different foods' qualities and healing properties. The pattern differentiation of each recipe reflects the individualized treatment strategies used in Chinese Medicine. The miso tahini green bean recipe is one of my favorite dishes ever, and I make it at least 1-2x/week in the warmer months. I just ordered a few copies for wedding gifts. Yuan Wang and Warren Sheir were 2 of my favorite teachers at the Pacific College of Oriental Medicine, and having this resource allows their teaching presence to remain in my life.
29 of 29 people found the following review helpful.
Tasty & Easy
By Jason Blalack
I am a practitioner of Chinese medicine who has had long time interest in food therapy. This book, not only presents therapeutic recipes for healing, but they are also very easy to make and tasty! I recommend this book to my patients and they have had nothing but positive remarks! Other Chinese medicine cookbooks in comparison use ingredients that are almost impossible to obtain in the West. These recipes and commentary make cooking in a Chinese manner easy and fun, and above all teach you how to integrate herbs and other tricks to heal your body and soul.
18 of 18 people found the following review helpful.
Where Have You Been All My Life?
By mmperk
I have had this book about 3 weeks now and I decided to write a review to encourage people to take a leap and buy it! The recipes are delicious! What I like best are the mineral-rich broths, and that they use the soaking liquids in the recipes. For lunch today, I had Cool-as-a-Cucumber Salad, Terrific Tofu and Mushrooms, Seaweed-Sweet Potato Simmer, and brown rice. I could not get anything that good at any Chinese restaurant I know of. I have also made and recommend: Vitality Fish Soup, Flu Season Soup, Mushroom Brown Rice, Move-the-Qi Daikon Salad (great with added mung sprouts), Outstanding Oatmeal, Meditative Mint, Ginger, and Tangerine Tisane, Immunity Building chicken stock, and the Togarichi Topping. If you like Oriental food, this is a somewhat different approach with great results! Thanks to the authors for their thorough work.
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