Paperback: 408 pages
Publisher: North Atlantic Books (April 28, 2009)
Product Dimensions: 8 x 0.8 x 10 inches
Shipping Weight: 2.6 pounds (View shipping rates and policies)
Average Customer Review: 4.8 out of 5 stars See all reviews (22 customer reviews)
Best Sellers Rank: #151,382 in Books (See Top 100 in Books) #58 in Books > Health, Fitness & Dieting > Alternative Medicine > Chinese Medicine #59 in Books > Cookbooks, Food & Wine > Asian Cooking > Chinese #98 in Books > Cookbooks, Food & Wine > Main Courses & Side Dishes > Soups & Stews
The first thing I noticed about A Tradition of Soup is that is a beautiful book. It is a feast for the eyes. The North Atlantic Books production team deserves many kudos. The pages are oversized, printed on heavy coated paper. The photographs are excellent, most in full color and abundant.In her Preface, Teresa Chan writes, "This cookbook is written to promote Chinese food and culture, and to promote health. It pays tribute to my kindred Cantonese people from the Pearl River Delta and to our soup tradition that explicitly links food to health and healing." The book is divided into four parts that indeed cover Chinese culture, healing traditions, history, and of course, food.Part One introduces readers to Traditional Chinese Medicine (TCM), the tradition of soup, and the history of Cantonese people in two deltas: the Pearl River Delta in China and the Sacramento-San Joaquin River Delta in California. The Cantonese people have a rich history in the California Delta region. As a co-founder of the Pacific Complementary Medicine Center and as a member of the Board of Directors of Jen Wah, Inc. both in Stockton, CA, Chen was able to draw on the accumulated wisdom of Chinese elders for the recipes and techniques in this book. In Appendix B the soup contributors are profiled.Part Two focuses on the basics of Cantonese soups, techniques, and equipment. Of particular interest to me is the section about reconstituting dry ingredients. Since many recipes require dry ingredients, this is a critical step in the process. Also here is where I find a great marinade recipe and the discussion for preparing soup stock including "Top Stock," the all-purpose stock.Perhaps the most fascinating section of the book is Part Three: Ingredients.
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