A Spoonful of Ginger: Irresistible, Health-Giving Recipes from Asian Kitchens by Nina Simonds

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    • Categories: Soups; Main course; Chinese
    • Ingredients: cooked chicken meat; sake; fresh ginger; scallions
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; scallions; fresh ginger; soy sauce; black mushrooms; prosciutto
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    • Categories: Soups; Main course; Chinese
    • Ingredients: Shaoxing rice wine; scallions; fresh ginger; whole chicken; black mushrooms
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    • Categories: Soups; Main course; Chinese
    • Ingredients: Shaoxing rice wine; scallions; fresh ginger; whole chicken; prosciutto; cantaloupes
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    • Categories: Soups; Main course; Chinese
    • Ingredients: ginseng root; whole chicken; Shaoxing rice wine; scallions; fresh ginger
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; scallions; fresh ginger; dates; angelica
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; fresh ginger
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    • Categories: Soups; Main course; Chinese
    • Ingredients: Shaoxing rice wine; fresh ginger; whole chicken; cordyceps mushrooms
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; sake; fresh ginger; scallions; green cabbage; Shaoxing rice wine; shiitake mushrooms; bean thread noodles
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; fresh ginger; miso; tofu; snow peas; scallions
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    • Categories: Soups; Main course; Chinese
    • Ingredients: green cabbage; Shaoxing rice wine; chicken pieces; sake; fresh ginger; scallions; kimchee; pork loin; soy sauce; sesame oil; sesame seeds
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    • Categories: Soups; Main course; Chinese
    • Ingredients: shark fin; Shaoxing rice wine; scallions; fresh ginger; whole chicken
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    • Categories: Soups; Main course; Vietnamese
    • Ingredients: anise seeds; whole chicken; shallots; fresh ginger; cinnamon sticks; fish sauce; rice noodles; bean sprouts; scallions; cilantro; basil; limes; hot cherry peppers
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    • Categories: Soups; Main course; Chinese
    • Ingredients: whole chicken; Shaoxing rice wine; fresh ginger; scallions; tofu; black mushrooms; dried wood ear mushrooms; leeks; black rice vinegar; soy sauce; sesame oil; eggs
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    • Categories: Soups; Chinese
    • Ingredients: thick fish fillets e.g. cod or haddock; Shaoxing rice wine; fresh ginger; sesame seeds; scallions; dried wood ear mushrooms; snow peas; black rice vinegar; soy sauce; sesame oil; eggs
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    • Categories: Soups; Main course; Chinese
    • Ingredients: thick fish fillets e.g. cod or haddock; Shaoxing rice wine; fresh ginger; scallions; pea shoots; chicken pieces; cilantro
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    • Categories: Soups; Main course; Chinese
    • Ingredients: green cabbage; Shaoxing rice wine; scallions; fresh ginger; ground turkey; black mushrooms; soy sauce; sesame oil
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    • Categories: Soups; Main course; Chinese
    • Ingredients: anise seeds; scallions; fresh ginger; cinnamon sticks; soy sauce; Riesling wine; beef chuck; grain barley; spinach
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    • Categories: Soups; Main course; Thai
    • Ingredients: anise seeds; beef bones; fresh ginger; scallions; cinnamon sticks; fish sauce; soy sauce; bean sprouts; mint
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    • Categories: Soups; Main course; Thai; Vegetarian
    • Ingredients: tomatoes; scallions; soy sauce; Shaoxing rice wine; snow peas
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    • Categories: Soups; Main course; Thai
    • Ingredients: black mushrooms; leeks; carrots; sesame oil; fresh ginger; Shaoxing rice wine; scallions; oyster sauce
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    • Categories: Soups; Main course; Thai
    • Ingredients: chicken broth; corn; red peppers; scallions
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    • Categories: Sauces for fish; Main course; Chinese
    • Ingredients: thin fish fillets e.g. sole or flounder; Shaoxing rice wine; soy sauce; fresh ginger; sesame oil; chicken broth; scallions
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    • Categories: Sauces for fish; Main course; Chinese
    • Ingredients: thin fish fillets e.g. sole or flounder; Shaoxing rice wine; fresh ginger; soy sauce; sesame oil; cilantro
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Notes about this book

  • Eat Your Books

    2000 James Beard Award Winner, International Association of Culinary Professionals Award Winner

  • meganhanna on January 15, 2010

    mmm

Notes about Recipes in this book

  • Garlic beef with broccoli

    • MmeFleiss on January 04, 2018

      This was very good, although it ended up a little too salty because I used cooking wine and powdered bouillon for the stock. Next time I will go with the suggestion of water instead of the stock.

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  • ISBN 10 0375400362
  • ISBN 13 9780375400360
  • Published Jun 01 2000
  • Format Hardcover
  • Language English
  • Countries United States
  • Publisher Knopf
  • Imprint Alfred A. Knopf

Publishers Text

From Nina Simonds, the best-selling authority on Chinese cooking, here is a ground-breaking cookbook based on the Asian philosophy of food as health-giving. The 200 delectable recipes she offers not only taste superb but also have specific healing properties according to the accumulated wisdom of traditional Chinese medicine.


The emphasis is on what's good for you, not bad for you. It's primarily a question of balance: eating in harmony with the seasons; countering yin, or cooling, foods (spinach, tomatoes, asparagus, lettuce, seafood) with yang, or hot, foods (ginger, garlic, hot peppers, beef) and neutralizers like rice and noodles.


The wealth of information Nina Simonds offers here derives from her extensive research into he evidence amassed over three thousand years by practitioners of Chine medicine, and from her interviews with leading experts today in food as medicine, who offer first-hand testimony.



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