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Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life Paperback – March 9, 2010

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Product Details

  • Paperback: 352 pages
  • Publisher: Da Capo Lifelong Books (March 9, 2010)
  • Language: English
  • ISBN-10: 073821325X
  • ISBN-13: 978-0738213255
  • Product Dimensions: 9.1 x 7.2 x 1 inches
  • Shipping Weight: 1.4 pounds (View shipping rates and policies)
  • Average Customer Review: 4.8 out of 5 stars  See all reviews (20 customer reviews)
  • Amazon Best Sellers Rank: #30,722 in Books (See Top 100 in Books)

Editorial Reviews

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.


A 2011 San Diego Book & Writing Award Winner (Cookbook Category)
Christiane Northrup, M.D., author of Women's Bodies, Women's Wisdom, The Wisdom of Menopause, and other works
“I love this book! It's a most nourishing read and the recipes are most enticing.”

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.”

Sheldon S. Hendler, Ph.D., M.D., editor-in-chief, Journal of Medicinal Food, author and co-editor, PDR (Physicians' Desk Reference) for Nutritional Supplements, and clinical professor of medicine (voluntary), University of California, San Diego

Ancient Wisdom, Modern Kitchen is a good read, intelligent, interesting, and potentially tasty. I highly recommend it. ”

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.”

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.”, 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.”, 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."

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.”

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.”
Yoga International, Fall 2010
“The authors…present 150 healing and approachable (but still delicious) recipes, including black sesame biscuits for menopause and eggplant soup for high cholesterol.”
San Diego Magazine’s “Local Bounty” blog, 8/24/10
“Altogether, this is a wonderfully useful book, well written, and with recipes that even a believer in conventional Western medicine would want to try.”, 9/29/10
“The layout of the book makes it easy to learn the basics first; then apply what you learned in recipes.”
San Diego Magazine, November 2010
“Chock full of educational tidbits about feel better food…Makes a great gift for anyone interested in Eastern traditions and cuisines.”

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Customer Reviews

4.8 out of 5 stars
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See all 20 customer reviews
The recipes are delicious!
This book was a great purchase, and is now my main go-to cookbook.
Also, the recipes are very easy to read and understand.

Most Helpful Customer Reviews

37 of 37 people found the following review helpful By Al L. Stone on April 22, 2010
Format: Paperback
I very much like "Ancient Wisdom, Modern Kitchen". This is a very smart book that truly does provide Westerners with some great healthful recipes for both Chinese medicine practitioners and laypersons.

It appears to be a response to the gaping holes in the marketplace for a decent book on Chinese medicine dietetics. While their stated purpose (articulated in their cover letter that accompanied the review copy) is to provide practitioners with a book to suggest to their patients, I also believe that it is a great book for Chinese medicine practitioners as well.

Henry Lu's Chinese Natural Cures: Traditional Methods for Remedies and Prevention and Paul Pitchford's Healing with Whole Foods: Asian Traditions and Modern Nutrition have pretty much owned the marketplace since I've been following such things, but this book promises to rise to the top of the list. It certainly has in my mind. The Lu and Pitchford books are good at listing various herbs that are edible and various foods that have medicinal properties.

However, Ancient Wisdom, Modern Kitchen is more of a cookbook than a list of food/herbs (though it includes both). They're simple, though they do not appear to skimp on taste or presentation. There are also copious variations that you can explore as well as little sidebars that provide additional insight as to the cultural backstory regarding various ingredients.
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14 of 14 people found the following review helpful By Daphne Lurie on March 15, 2010
Format: Paperback Verified Purchase
The book, "Ancient Wisdom, Modern Kitchen" is a jewel. I am learning so much as I read through it. The authors present information about Eastern tradition, health and cooking in ways that are as accessible as they are illuminating. The recipes are wonderful, and I am enjoying the anecdotal observations, personal accounts, and dashes of humor sprinkled throughout. This is a beautiful, comprehensive, thoughtfully-laid out piece of work that edifies the mind and spirit, as well as the stomach. Well-done!
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13 of 14 people found the following review helpful By Sure Lances Alot on March 28, 2010
Format: Paperback
I just picked this up and have to say that I am very impressed.
It is filled with simple yet healthful recipes. The majority of the recipes are traditional recipes from China, Japan, and Korea and will require a trip to your local or online Asian market. For each recipe they discuss the health conditions the dish is beneficial for from both Eastern and Western medical perspectives. Whenever appropriate, the authors share snippets of insight. It also includes a section discussing 100 "super foods."
This book is perfect for both the layperson and for those experienced with Chinese Medicine.
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8 of 8 people found the following review helpful By Jason Blalack on December 28, 2011
Format: Paperback Verified Purchase
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.
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7 of 7 people found the following review helpful By Caro on November 2, 2010
Format: Paperback
I usually don't write reviews for books, however I have owned this book for several months and I am still in love with it. I am currently living in Japan and I can get most of the ingredients very easily, which is why I bought the book.

I am especially in love with how the authors explain the health benefits of different components of food and give the reader the basics in Chinese remedies and medicine. It is a good building block to further explore East Asian cooking and the purpose behind it.

Also, the recipes are very easy to read and understand. I enjoy that most of the recipes don't require that much prep time, which is always a bonus.

I can't praise this book enough and I am trying to convince my friends that live in Japan to buy it too. One of the best books on the market about East Asian cooking and its easy to use without too much extra explanation that usually results in confusion on the readers part.

I also like that it is paper bound and it light so it is is easy to transport.
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6 of 6 people found the following review helpful By mmperk on January 12, 2012
Format: Paperback Verified Purchase
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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