Herbalicious: Contemporary Cooking with Chinese Herbs by Joanna Wong

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Notes about this book

  • mjes on August 05, 2021

    Tom yum soup with prawns, yu zhu, and hei me er (pg 44). While I love this cookbook, I tend to cook from it only when I have identified a group of recipes, collected a list of the herbs, and made a trip to a Chinese herbalist for any I can't find in a Chinese grocers. Allow time for the herbalist to explain the properties of each herb - saying but I'm just cooking with it doesn't cut it. I assume that a Tom Yum recipe includes stock, lemongrass, galangal, kaffir lime leaves, lime, and Thai chilies. This checks all the boxes. It adds polygonatum root, black fungus, fish sauce, and prawns. The result is a simple soup worth making over and over.

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  • ISBN 10 981475126X
  • ISBN 13 9789814751261
  • Published Feb 01 2017
  • Format Hardcover
  • Page Count 168
  • Language English
  • Countries Singapore
  • Publisher Marshall Cavendish International (Asia) Pte Ltd

Publishers Text

In this collection of more than 50 original recipes, Herbal Cuisine Specialist Joanna Wong introduces readers to a contemporary approach to cooking with Chinese herbs.

In collaboration with a team of garlanded chefs from around the world, Joanna brings together a unique and ambitious collection of delicious recipes that prove that Chinese herbs are far more flexible ingredients than you could ever have thought.

Herbalicious contains a diversity of international recipes, from east to west; and for all occasions, including salads and soups, entrees, desserts and drinks. Complemented with a comprehensive illustrated guide to herbs, and immersed with Joanna's insights to the properties, health benefits and taste profiles of the herbs used in each recipe, Herbalicious charts a new path to contemporary cooking with Chinese herbs for the modern table.