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.
Review
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.”
InfoDad.com, 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.”
Supereco.com, 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.”
5/18/10
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.” Chefwife.com, 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.”
About the Author
Dr. Yuan Wang, former head physician of several departments of the Chengdu Traditional Chinese Medicine Hospital in China, is a faculty member at the Pacific College of Oriental Medicine (PCOM) in San Diego. Warren Sheir is a licensed acupuncturist and herbalist as well as a PCOM faculty member. Mika Ono is an award-winning writer and editor. They each live in Southern California.
