圖書信息
出版社: 五洲傳播出版社; 第1版 (2011年6月1日)
外文書名: Best Of Chinese Cuisine Herbal Dish
平裝: 136頁
正文語種: 英語
開本: 16
ISBN: 9787508520650
條形碼: 9787508520650
尺寸: 23.6 x 21.8 x 0.4 cm
重量: 558 g
作者簡介
作者:(新加坡)陳特瑞
內容簡介
《上品中國菜:藥膳(英文版)》內容簡介：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.
媒體評論
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
目錄
Foreword 8
Introduction 11
Sweet Treats 34
Sweet Soups 48
Herbal Drinks 55
Herbal Teas 54
Savoury Stews 70
Double-boiled Dishes 88
Herbal One-pot Meals 100
Weights and Measures 136
