When this book was first published in 1983， little had been written in English about Chinese herbal cuisine and its health-promoting qualities. Terry Tan， at that time a consultant chef and lecturer at the School of Oriental Cooking in London， and prior to that a well-known writer and food consultant in Singapore， took on the formidable task of penetrating the mystique that surrounded the intricacies of using Chinese herbs.The recipes he compiled made it possible for even the novice cook to serve up nourishing herbalstews and one-pot meals with confidence. Best of Chinese Cuisine： Herbal Dish has proven to be popular over almost three decades， and this new edition has been produced for the twenty-first century， with updated herb information and 20 brand new recipes. Reworked with contemporary tastes and lifestyles in mind， the new edition is poised to inform and endear itself to another generation of readers.
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