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| #4369986 in Books | 2004-09-30 | Original language:English | 9.49 x.59 x8.66l,1.17 | File type: PDF | 120 pages||4 of 7 people found the following review helpful.| Moderately interesting|By C. J. Thompson|I don't put much stock in medicinal 'herbology' (whether Chinese or otherwise) and I have to say that very few of the recipes appealed to me as something that I would enjoy. However, I have always been curious as to the uses of those exotic packages of herbs one sees in Chinese shops and this book was a pretty good introduction. I say 'i|About the Author|Terry Tan was born to an Indonesian Hokkien Baba father and a Teochew Nonya mother. Of mixed Straits Chinese (Peranakan) heritage, his familial roots can be traced back to the Fujian province of China, Indonesia and the Malayan towns of Penang a
"Cooking with Chinese Herbs" brings the rich and life-enhancing legacy of Chinese herbs to your table. Prized for thousands of years by the Chinese for their health-giving properties, these natural ingredients are at the centre of growing interest and research around the world today. The range of Chinese herbs extend beyond the putrid poultices used on festering sores and evil smelling brews from a culinary cauldron frothing with medicinal mixes that some of us are wont ...
You can specify the type of files you want, for your device.Cooking with Chinese Herbs | Terry Tan. Just read it with an open mind because none of us really know.
