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Saturday, September 6, 2008
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Saturday, September 6, 2008
The Chinese Soup Kitchen by john mak
The Chinese Soup Kitchen Cookbook has not only soups. This Cookbook has over one-hundred recipes that are regular dishes. Most Chinese Cook Books don’t emphasize soups; my favorite part of the meal. There are maybe 4 - 45 recipes of soups in most Cookbooks. In almost 5000 years of Chinese history; I want to illuminate the fact that the Chinese have perfected the art of soup, or the art of soup making. Soups have been a pleasant delicacy since cooking was invented. It is even more so with Chinese cooking. The nutritional value and flavor have been renowned throughout the ages. It is not just a pre-cursor to the main meal. It wets your appetite for the main dish and enhances digestion. It can be a meal in itself, as you shall see. There are up to and over 300 kinds of soups in China; some of which claim to have medicinal purposes. This comes from folklore and myth before modern medicine happened, and even still today. Chinese people used Herbs from vegetables roots, tree bark and the like to cook soup to heal all their ills. These ‘cure-alls’ are listed as notes in every applicable recipe. Some of the soups take 2 or more hours to cook. As an alternative: a slow cooker can be used and annotated as an option in the recipes. All the recipes are exotic, hearty, wholesome and authentic. The Chinese Soup Kitchen is a book for the ages. Here are over sixty or so soups with variations.
Source:
John Mak, a Chinese-American born in Chicago, Illinois 1963. I graduated from now Trinity International University in Deerfield, Illinois. But then it was just Trinity College in 1986, a B.S. in Computer Science. I was the first in my family to graduate from college. It was in College that my cooking and computer skills were honed since I was on my own, at least for a little while. I later went on to work in the Computer Operations field and late
