Herbal Kitchen, The: 50 Easy-to-Find Herbs and Over 250 Recipes to Bring Lasting Health to You and Your Family Review

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(More customer reviews)An enjoyable book. It contains recipes for herbal waters, honey, vinegars, oils, cordials, pesto, facial masks, bath and foot soaks and more using common kitchen herbs and spices. Most of the recipes are easy and don't use exotic ingredients but items you already have in your spice rack. The front portion of the book contains a materia medica describing the properties of 50 healing herbs and spices--listing how they're used and even how to grow them in your garden. This book will help you to return health and nurturing back to to your family from the comfort of your kitchen. My family is going to be treated to gifts of inspired blackberry cordials this holiday season!

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Do you enjoy eating garlic bread? Does oregano always find its way into your spaghetti sauce? Do you garnish potato salad with paprika? Then you are participating in the ancient tradition of using herbs to enhance the health benefits and digestibility of your food. With over 250 recipes for herbal oils, vinegars, pestos, dressings, salts, cordials, syrups, smoothies and more, The Herbal Kitchen provides the information necessary to prepare, store, and use herbs, and create a long term healthcare plan. The Herbal Kitchen will help you to recognize the extraordinary pharmacy that already exists in your own kitchen--one that will boost immunity, heal sickness, enhance energy, and ensure overall health and vitality, all without the need for fancy equipment or specialty products.

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The Spice of Vegetarian Cooking: Ethnic Recipes from India, China, Mexico, Southeast Asia, the Middle East, and Europe Review

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(More customer reviews)we're doing more fun cooking to spice up a low-salt diet and then my husband has gone vegan.
try eating unlsated white beans and no hamhock!
so this book has a lot of info to help. like the need to saute the spices such as curry- before using. and ideas on mixing tastes. i found 3 good recipes in my first look!


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Martha Rose Shulman--former food editor withCosmopolitan and winner of the Tastemaker Award--brings her expertise to this inspired selection of vegetarian recipes from India, China, Mexico, Southeast Asia, the Middle East, Europe, and the United States. Each dish is characterized by its unique combination of spices--the ingredients that have for centuries given ethnic food its distinctive allure.

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Magic Spices: 200 Healthy Recipes Featuring 30 Common Spices Review

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(More customer reviews)I love this cook book. Not only has it taught me how to feel confident using spices in my own creations but it's such great value for money cause all the recipes work. I can confidently try a new dish for guests and know that from this cook book it will turn out right. If I only even owned one cook book I would want it to be this one. When is the author going to come out with a second book ?

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In this collection of simple to sophisticated recipes, Donna Weihofen introduces everyday cooks to the fascinating and flavorful world of spices.--This text refers to an out of print or unavailable edition of this title.

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Ancient Wisdom, Modern Kitchen: Recipes from the East for Health, Healing, and Long Life Review

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(More customer reviews)I very much like "Ancient Wisdom, Modern Kitchen". This is a very smart book that truly does provide Westerners with some great healthful recipes for both Chinese medicine practitioners and laypersons.
It appears to be a response to the gaping holes in the marketplace for a decent book on Chinese medicine dietetics. While their stated purpose (articulated in their cover letter that accompanied the review copy) is to provide practitioners with a book to suggest to their patients, I also believe that it is a great book for Chinese medicine practitioners as well.
Henry Lu's Chinese Natural Cures: Traditional Methods for Remedies and Prevention and Paul Pitchford's Healing with Whole Foods: Asian Traditions and Modern Nutrition have pretty much owned the marketplace since I've been following such things, but this book promises to rise to the top of the list. It certainly has in my mind. The Lu and Pitchford books are good at listing various herbs that are edible and various foods that have medicinal properties.
However, Ancient Wisdom, Modern Kitchen is more of a cookbook than a list of food/herbs (though it includes both). They're simple, though they do not appear to skimp on taste or presentation. There are also copious variations that you can explore as well as little sidebars that provide additional insight as to the cultural backstory regarding various ingredients.
This book is great for laypersons in that it describes the benefits of a particular recipe in common terms, but it also includes the same information using TCM terms practitioner. Many (but not all) require that one has access to an Asian market.
The main portion of this book, the recipes, are organized by main dishes, soups, desserts, etc. There are also chapters that explain some of the basics of Chinese medicine. What the authors present is the tried-and-true Chinese medicine that is most commonly taught in American schools. I consider this a good thing. There is plenty of good information out there, but it isn't all translated into English. As such, some authors have to fill in the gaps with their own musings. This doesn't seem to be the case with this book. What you read here will not be confusing when comparing the content to other books on Chinese medicine.
I look forward to trying out some of these recipes because of their health benefits, but also because they're so well written.
-Al Stone, L.Ac., DAOM
April 22, 2010

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