Ancient Wisdom, Modern Kitchen - by Yuan Wang & Warren Sheir & Mika Ono (Paperback)

About the Book

Presents cooking ideas based on the principles of Chinese medicine, providing more than 150 recipes which incorporate therapeutic Asian foods and herbs, with information on specific ingredients and suggestions for acquiring them.

Book Synopsis

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

Review Quotes

Library Journal, 3/15/10
"Recommended as an accessible introduction to integrating ideas of traditional Chinese medicine into cooking."

InfoDad.com, 3/25/10
"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."

Supereco.com, 3/29/10
"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."

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."

A 2011 San Diego Book & Writing Award Winner (Cookbook Category)

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."

5/18/10
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."

About 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.