When this book was first published in1983, little had been written in English about Chinese herbalcuisine and its health-promoting qualities. Terry Tan, at that timea consultant chef and lecturer at the School of Oriental Cooking inLondon, and prior to that a well-known writer and food consultantin Singapore, took on the formidable task of penetrating themystique that surrounded the intricacies of using Chinese herbs.Therecipes he compiled made it possible for even the novice cook toserve up nourishing herbalstews and one-pot meals with confidence.Best of Chinese Cuisine: Herbal Dish has proven to be popular overalmost three decades, and this new edition has been produced forthe twenty-first century, with updated herb information and 20brand new recipes. Reworked with contemporary tastes and lifestylesin mind, the new edition is poised to inform and endear itself toanother generation of readers.
ForewordIntroductionSweet TreatsSweet SoupsHerbal DrinksHerbal TeasSavoury StewsDouble-boiled DishesHerbal One-pot MealsWeights and Measures
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
《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.
外语类PDF免费下载云头图书网 @ 2017