This title deals with ancient Asian practices of cooking with healing herbs and other therapeutic foods, introducing them to Western palates and kitchens. "Ancient Wisdom, Modern Kitchen" reveals how easy it is to tap into the 3,000-year-old secrets of East Asian 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. The recipes are simple, easy-to-prepare, and healthy East Asian dishes-still largely unknown in the West, but begging to cross the cultural divide-as well as recipes that might seem familiar, but with an unexpected twist, such as oatmeal with walnuts and goji berries or chicken soup with ginseng. Drawing on family recipes, years of study of traditional Chinese medicine at institutions in China and in the United States, and experience treating patients in the traditional Chinese medical clinic, Wang, Sheir, and Ono put healthy recipes using Chinese herbs at your fingertips to enhance your life, promote a sense of wellbeing, and increase your longevity.

Giovanni Maciocia, C.Ac., author of The Practice of Chinese Medicine, The Foundations of Chinese Medicine, The Psyche in Chinese Medicine, and other works
"The foundations of this book rest on expert knowledge of a time-honored approach to health and healing. In writing this book, the authors have built a solid and welcoming bridge between East and West that many will want to cross."

Jack Miller, president of the Pacific College of Oriental Medicine
"I have been waiting for this book for 20 years. Finally, respected authorities in the field Dr. Yuan Wang and Warren Sheir, LAc, have written a book on food therapy with writer Mika Ono that will appeal to both practitioners of traditional Chinese medicine and anyone who is interested in harnessing an Eastern approach to the power of food for better health."

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."

232mm x 187mm x 25mm

338pp

(For this item please quote stock ID 33195)

Related Subject Areas:

Food/Cooking/Cuisine