上品中国菜：药膳（英）

　　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.

暂缺《上品中国菜：药膳（英）》作者简介

Foreword 8
Introduction 11
Sweet Treats 34
Sweet Soups 48
Herbal Drinks 55
Herbal Teas 54
Savoury Stews 70
Double-boiled Dishes 88
Herbal One-pot Meals 100
Weights and Measures 136