Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Lifeby Yuan Wang, Warren Sheir, Mika Ono
Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need/i>/b>
Award-Winner in the Cookbooks: International category of the 2010 International Book Awards
Ancient Wisdom, Modern Kitchen reveals how easy it is to tap into the 3,000-year-old secrets of the Eastern healing arts. This entertaining and easy-to-use book provides scores of delicious recipes, anecdotes about various herbs and foods, and all you need to know about acquiring ingredients—even if you don’t know the difference between a lotus seed and the lotus position.
Highlighting “superfoods,” such as goji berries, as well as more familiar ingredients like ginger, garlic, and mint, Ancient Wisdom, Modern Kitchen includes indispensible information:
• An overview of traditional Chinese medicine, herbs, and food therapy
• Details on 100 healthy Asian ingredients
• Healing recipes for common health concerns, including fatigue, menopause, high cholesterol, weight control, and diabetes
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.”
“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.”
"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.”
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.”
“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.”
- Da Capo Press
- Publication date:
- Sold by:
- Hachette Digital, Inc.
- NOOK Book
- File size:
- 2 MB
Meet 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.
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Most Helpful Customer Reviews
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I got this book the other day for my daughter, but I can't seemed to put it down to send it to her. I found the information very interesting. The recipes seem easy to follow. I have only tried the recipe for Soothing Ginger-Honey Drink and it was easy to follow. I plan to try several other of the recipes. There are several ingredients that I hope I don't have a difficult time purchasing, but the book gives you several options on where to purchase the less common ingredients. Overall I highly recommend this book to anyone who is interested in healthy eating alternatives.
It's a very informative book, except for some chinese characters not showing up and coming up in little rectangles in my nook, I would give it 5 stars. The authors break down what each recipe is for. I am looking forward to trying them out in the near future.