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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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"Num Pang" by Ratha Chaupoly
100 Cambodian- and Southeast Asian-inspired recipes from New York's favorite sandwich shop. Learn more
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From Publishers Weekly
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“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.”
“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.”
"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.”
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Top Customer Reviews
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.Read more ›
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.
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.
Most Recent Customer Reviews
Beyond a cookbook! This book is a wealth of information besides having incredible and delicious recipes. I have purchased 5 of these as gifts besides owning once for myself.Published 2 months ago by CParetta
I love this book, although I don't actucally own it... Yet! I've been checking it out from my local library on and off for 5 years, and it just occurred to me today.. Read morePublished 4 months ago by Natori
This book totally lived up to my hopes. The recipes are easy and mostly quick to prepare, and all the ones I've tried have been very tasty. Read morePublished 8 months ago by ChimChim
very nice introductory book. It has some good recipes and the introductory theory to the TCM is fascinating.Published 13 months ago by Camelia
This book is right up my alley. Superfoods. Yummy Asian recipes. Big plus for the history and wisdom regarding when the recipe is best used for which ailment. Read morePublished 14 months ago by Happy Winkie
This book is a gem for anyone interested in applying TCM through diet. Clear, concise and practical. Read morePublished 15 months ago by Amanda M
Great book! five plus stars......the only thing more I would want in such a book would be Western equivalents for substitution of any or all foreign food items. Read morePublished 17 months ago by mercer king
Has a lot of information and lots of seemingly doable recipes. They use it as a text for acupuncture students here at OCOM in Portland.Published 19 months ago by Spots
The recipes in here are handed down from generations ago and are worth their weight in gold. For Healthy living.Published 23 months ago by Qi