A Chinese Salt Free Diet Cookbook by Merle Schell covers the essential elements of recipes throughout China with a healthy twist, and a lively geographical flavour. The author describes fully regional specialties such as Yunnan Curried Mushrooms, Pork Balls in Hot Sauce, Bean Curd Shrimp Puffs and Sherry Vinegar Baby Spare Ribs.
Schell provides important information on traditional accents employed in the Chinese food preparation. For instance, garlic and ginger are important herbs used to make the food more palatable. Orange rings are used to spice up Braised Pork. In addition, ginger root is employed as an anti-inflammatory health tonic for the traditional Fish Salad.
The author spends some time describing the landscape of China. For instance, there is only 10% arable land east of the Yangtze River. In addition, there have been historic floods along rivers; such as, the Huang He and Chang Jiang River. This weatherization has an important impact on the local farming, as well as the food preparation. Schell describes the historic Shanghai region, which is noted for some of the finer teas and silk in the world.
Schell also covers traditional views of the medicinal impact of Chinese food. She provides examples of foods that cool the body. For instance, Beef Oyster and Cucumber Soup is a popular preparation for dieters. Szechuan Vegetable Salad is another popular preparation for people interested in foods that cool the body, as well as preparations with a higher pH value.
There’s also traditional general food favourites. What would a visit to a Chinese restaurant be without dumplings? The author provides just about every dumpling preparation imaginable, including the unusual Egg Dumplings.
A Chinese Salt Free Diet Cookbook is an important cookbook for chefs everywhere. The presentation has a very complete rendition of Chinese cooking with a smattering of preparations from virtually every important region of China.