上品中国菜

上品中国菜

图书基本信息
出版时间:2011-6
出版社:五洲传播出版社
作者:陈特瑞
页数:136
书名:上品中国菜
封面图片
上品中国菜
内容概要
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.
作者简介
作者:(新加坡)陈特瑞(Terry Tan)
书籍目录
Foreword
Introduction
Sweet Treats
Sweet Soups
Herbal Drinks
Herbal Teas
Savoury Stews
Double-boiled Dishes
Herbal One-pot Meals
Weights and Measures
章节摘录
版权页:插图: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".
媒体关注与评论
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
编辑推荐
《上品中国菜:药膳(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.
下载链接

上品中国菜下载

评论与打分
    暂无评论