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Master Lam describes where energies are found in the kitchen and how interior design affects us. He introduces the Feng Shui concept "harmony of the seasons" and provides a menu plan of Chinese recipes and culinary advice to balance the energy of spring, summer, autumn and winter. Divided into four parts, the book covers the energy of food; Feng Shui essentials; preparing and cooking; and recipes for the four seasons.
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Master Lam is an international authority on a wide range of Chinese arts, including traditional Chinese medicine, Feng Shui, tai chi, and chi kung, all of which he has been teaching in the West for more than two decades. His four previous books include: The Way of Energy, Step-by-Step Tai Chi, The Feng Shui Handbook, and The Personal Feng Shui Manual. Lam Kai Sin, Master Lam's wife, is an accomplished martial artist and the manager of Immortals Restaurant in London's Chinatown.Review:
"Feng Shui Kitchen" covers the basics, from how to use chopsticks, cleavers, and chopping boards to the proper preparation and maintenance of the wok and the necessary ingredients for a well-stocked pantry.
The recipes, fortunately, are not so exotic that they are difficult to prepare. Dishes, vegetarian and meat, are organized according to the four seasons--scallion pancakes and steamed fish with ginger in the spring; stir-fried spinach in summer, and eggplant with black bean sauce for fall. Variations on the recipes are provided alongside the basic preparation, which are amply illustrated with color photographs and watercolors to augment our understanding. (Beliefnet, July 2000) -- From Beliefnet
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Book Description Gaia Books Ltd, 2000. Condition: New. book. Seller Inventory # M1856751708
Book Description Condition: New. This is Brand NEW. Seller Inventory # OM -16082018-4732
Book Description Condition: New. New, Fast Delivery , 100 % money back if any problem with product and services. Seller Inventory # ABECA12673