Editor's Recommendation When this book was first published in
1983, little had been written in English about Chinese herbal cuisine
and its health-promoting qualities. Terry Tan, at that time a consultant
chef and lecturer at the School of Oriental Cooking in London, and
prior to that a well-known writer and food consultant in Singapore, took
on the formidable task of penetrating the mystique that surrounded the
intricacies of using Chinese herbs.The recipes he compiled made it
possible for even the novice cook to serve up nourishing herbalstews and
one-pot meals with confidence. Best of Chinese Cuisine: Herbal
Dish has proven to be popular over almost three decades, and this new
edition has been produced for the twenty-first century, with updated
herb information and 20 brand new recipes. Reworked with contemporary
tastes and lifestyles in mind, the new edition is poised to inform and
endear itself to another generation of readers.
