A Soup for the Qan: Chinese Dietary Medicine of the Mongol Era As Seen
In the early 14th century, a court nutritionist called Hu Sihui wrote his Yinshan Zhengyao, a dietary and nutritional manual for the Chinese Mongol Empire. Hu Sihui, a man apparently with a Turkic linguistic background, included recipes, descriptions of food items, and dietary medical lore including selections from ancient texts, and thus reveals to us the full extent of an amazing cross-cultural dietary; here recipes can be found from as far as Arabia, Iran, India and elsewhere, next to those of course from Mongolia and China. Although the medical theories are largely Chinese, they clearly show Near Eastern and Central Asian influence. This long-awaited expanded and revised edition of the much-acclaimed A Soup for the Qan sheds (yet) new light on our knowledge of west Asian influence on China during the medieval period, and on the Mongol Empire in general.
Related Products
Seventh Daughter: My Culinary Journey from Beijing to San Francisco
A pioneer in the food world, Cecilia Chiang introduced Americans to authentic northern Chinese cuisine at her San Francisco restaurant, the Mandarin, in 1961, earning the adoration of generations of diners, including local luminaries such as Marion Cunningham, Ruth Reichl, and Chuck Williams. In THE SEVENTH DAUGHTER, Chiang presents a classic collection of recipes framed by her gripping life's story. Beginning with her account of a privileged childhood in 1920s and 1930s Beijing, Chiang chronicles a 1,000-mile trek on foot in the wake of the Japanese occupation, her arrival in San Francisco, and her transformation from accidental restaurateur to culinary pioneer. The book's recipes feature cherished childhood dishes and definitive Mandarin classics, while showcasing Cecilia's purist approach to authentic Chinese home cooking.???????????The signature recipes and extraordinary story of Cecilia Chiang, the grande dame of Chinese cooking in America. ???????????Includes more than 80 recipes, 20 full-color styled food photographs, and archival photography from Chiang's private collection. ???????????Recipes feature in-depth notes on sourcing ingredients and tips on simplifying the recipes. ???????????Features menus for putting together Chinese banquets and dinners at home.
Recipes Collected over a Period of 50 Years With Your Health in Mind
One of the things us humans like to do more than anything is to eat! Thus, I have gathered together many wonderful healthy but good-tasting recipes, some which are mine, some from members of my family friends, or from others. Many of these recipes go back fifty or more years. Hope you will really check out my Recipe Book and buy it as you won't be sorry I'm sure! It is packed with so many mouth-watering recipes of so many different kinds. There is American, Mexican, Chinese, Italian, about any kind you could want. Even a Mid-Eastern curry dish! There are all kinds of desserts too from cakes, cookies, cheesecake etc. Many of these are easy to fix. Some take longer but oh are they worth the effort! So here's to happy cooking.
Chinese Cooking Made Easy
Here is the cookbook for people who want to cook Chinese food but are afraid that it is too time-consuming and complicated. Most of these recipes can be prepared in about 30 minutes using the oven, microwave, and nonstick pans in place of the traditional wok. 250 color photographs.