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Why the Chinese Don't Count Calories: 15 Secrets from a 3,000-Year-Old Food Culture
An ancient cuisine reveals secrets that will change the way you eat, feel, and look.
Lorraine Clissold always loved food, but like many Western women her enjoyment was tinged with guilt. She lived in constant fear of piling on the pounds. Then she discovered a nation of people who positively stuffed themselves and never worried about counting calories or getting fat.
Durin...more
Lorraine Clissold always loved food, but like many Western women her enjoyment was tinged with guilt. She lived in constant fear of piling on the pounds. Then she discovered a nation of people who positively stuffed themselves and never worried about counting calories or getting fat.
Durin...more
Paperback, 223 pages
Published
August 1st 2008
by Skyhorse Publishing
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Not a cookbook, through there are some recipes in it. Instead, it's a thoughtful explanation of some basic principles of Chinese cooking -- the why of mixing various ingredients and flavors.
I don't buy into the mystical aspects of the Chinese approach to food, but the basic principles make a lot of sense: eat more vegetables, fill up on rice, balance a variety of ingredients and flavors, cook gently to retain nutrients while making them more digestible. We do some of this but not en...more
I don't buy into the mystical aspects of the Chinese approach to food, but the basic principles make a lot of sense: eat more vegetables, fill up on rice, balance a variety of ingredients and flavors, cook gently to retain nutrients while making them more digestible. We do some of this but not en...more
Peggy
added it
Very interestin perspective. More and more convinced that plant based eating is the healthiest option
You just can't say much about four thousand years of a food culture in one book. It was an interested read, but can't say it enlightened me much about the Chinese way of eating.
got the message, but got bored getting it.
Shigakka
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