上品中国菜

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出版社:五洲传播出版社
出版日期:2011-6
ISBN:9787508520650
作者:陈特瑞
页数:136页

章节摘录

版权页:插图:Although the quest for Yin-Yang equilibrium is aconsiderable deciding factor in the food choices andeating habits oF many chinese, it is lust as often that theyselect certain Foods motivated by little more than symbolicmeanings. The Chinese propensity to be influenced bysymbolism in all facets of life is notorious, and equallyfamous is the people's passion For food. Indeed, then, dishesmade from ingredients that are rife with symbolic meaningshave always held a special fascination. Regardless whatthe modern Chinese may declare to believe or disbelieve,it is a powerful, iF sometimes inexplicable, force that spurscrowds to buy symbolic foods during the festive seasons.chicken, to illustrate, is almost always featured in festivedishes because it represents the heraldic Phoenix, a symbolof rebirth following its proverbial rise From the ashes. Theexchanging of tangerines or Mandarin oranges during thelunar or Chinese New Year is another classic example. InCantonese, the words For "tangerine" and "gold" soundidentical - kum. With time, tangerines came to represent"prosperily" given the Chinese penchant For the preciousmetal. That the pun made sense only in southern Chinadid not stop the practice from being adopted by Chineseelsewhere in China or the world. In the official Chinesetongue of Mandarin, the word for "tangerine" does notsound remotely similar to that For "gold".

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Here is a school of cooking distinctfrom anythin.g curative in themalodorous sense, a time-honouredcuisin.e that jathoms the efficacy of amultitude of barks, roots, seeds andherbs cherished for centuries by theChinese for their jqavour andrestorative powers."  ——Terry Tan

内容概要

作者:(新加坡)陈特瑞(Terry Tan)

书籍目录

Foreword
Introduction
Sweet Treats
Sweet Soups
Herbal Drinks
Herbal Teas
Savoury Stews
Double-boiled Dishes
Herbal One-pot Meals
Weights and Measures

编辑推荐

《上品中国菜:药膳(英文版)》Terry Tan is a respected culinaryconsultant informed by a wealth ofexperience garnereci over more thanfour decades in the food business, fromcookery teaching to commerciai recipedevelopment and consultancy.The author ofmore than a dozencookbooks, he has since appeared onmany cooking television programmesmostly aired in the UK, where he isnow based. He has given classes andpresentations in many parts oftheworld, including Australia, Canada,Chile, Iceland, Israef, Romania, Spain,and much ofcontinental Europe.

作者简介

《上品中国菜:药膳(英文版)》内容简介: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.

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