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 to believe. This book is an indispensable guide to a time-houred cuisine that fathoms the efficiency of a multitude of barks, roots, seeds and herbs cherished for centuries by the Chinese for their flavour and restorative powers. The full range of Chinese herbs is presented here in detail, with explanations of their qualities, benefits and use. A wide variety of recipes is featured, from urishing herbal stews to convenient one-pot meals. Easy-to-follow instructions make inspirational and informative reading, even for the vice. Discover for yourself the ancient philosophy of Yin and Yang, unravel herbal myths, and learn about traditional cooking utensils and the finer points of storing Chinese herbs in this fascinating culinary journey into the world of Chinese herbs.
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 and Malacca, and it is from this diverse cultural and culinary heritage that he has culled his cooking skills. He is equally at home with Chinese, Nonya, Indonesian and other Asian cuisines. The author of 14 cookbooks, the most recent is a collaboration with his son Christopher, who is also a well-known food writer and chef. Terry Tan has hosted several television programmes in Singapore and appears frequently on British and European television. His book Asian Cook (Aurum Press 2003, UK) won the prestigious Gourmand World Cookbook award (2003) for Best Asian Cuisine Book. As a food development consultant in the UK for the past 20 years, he continues to work in this capacity, teaches at various colleges and writes on food and travel matters.