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TRADITION OF SOUP, A(ISBN=9781556437656)书籍详细信息
- ISBN：9781556437656
- 作者：暂无作者
- 出版社：暂无出版社
- 出版时间：2009-4
- 页数：383
- 价格：129.60
- 纸张：胶版纸
- 装帧：平装
- 开本：16开
- 语言：未知
- 丛书：暂无丛书
- TAG：暂无
- 豆瓣评分：暂无豆瓣评分
内容简介：
Through recipes that use time-honored medicinal
ingredients, A Tradition of Soup provides a fascinating narrative
of the Southern Chinese immigrants who came to the United States in
large numbers during the last half century, the struggles they
faced and overcame, and the soups they used to heal and nourish
their bodies.
Following the Chinese approach to health, Teresa Chen, who was
born into a family of food connoisseurs and raised by a gourmet
cook, groups the recipes by seasons and health concerns according
to Cantonese taxonomy: tong (simple broths, soups, and stews), geng
(thickened soups), juk (rice soups or porridges), and tong shui
(sweet soups), as well as noodle soups, wonton and dumpling soups,
and vegetable soups. Also focusing on dahn (steaming) and louhfo
(slow-cooking) soups associated with good health, the book features
fresh, natural, and seasonal food. A Tradition of Soup highlights
recipes that serve a wide range of purposes, from gaining or
shedding weight to healing acne and preventing wrinkles. While some
ingredients may seem foreign to Western readers, most are available
in Chinese grocery stores.
To help readers identify and procure these items, Chen provides a
beautifully photographed ingredients glossary complete with Chinese
names, pronunciation, and detailed de*ions.
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书籍介绍
Through recipes that use time-honored medicinal ingredients, A Tradition of Soup provides a fascinating narrative of the Southern Chinese immigrants who came to the United States in large numbers during the last half century, the struggles they faced and overcame, and the soups they used to heal and nourish their bodies.
Following the Chinese approach to health, Teresa Chen, who was born into a family of food connoisseurs and raised by a gourmet cook, groups the recipes by seasons and health concerns according to Cantonese taxonomy: tong (simple broths, soups, and stews), geng (thickened soups), juk (rice soups or porridges), and tong shui (sweet soups), as well as noodle soups, wonton and dumpling soups, and vegetable soups. Also focusing on dahn (steaming) and louhfo (slow-cooking) soups associated with good health, the book features fresh, natural, and seasonal food. A Tradition of Soup highlights recipes that serve a wide range of purposes, from gaining or shedding weight to healing acne and preventing wrinkles. While some ingredients may seem foreign to Western readers, most are available in Chinese grocery stores.
To help readers identify and procure these items, Chen provides a beautifully photographed ingredients glossary complete with Chinese names, pronunciation, and detailed descriptions.
书籍真实打分
故事情节：5分
人物塑造：3分
主题深度：5分
文字风格：5分
语言运用：9分
文笔流畅：8分
思想传递：5分
知识深度：6分
知识广度：3分
实用性：6分
章节划分：5分
结构布局：6分
新颖与独特：6分
情感共鸣：9分
引人入胜：3分
现实相关：7分
沉浸感：4分
事实准确性：7分
文化贡献：6分
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