中国传统养生食谱彩图版全2册精装 现代家庭养生菜谱食物养生食谱 主食菜肴汤羹副食药膳 中国传统健身养生图说
基本信息
书名:中国传统养生食谱(套装上下册)
**：380.00元
作者:
出版社：天津古籍出版社
出版日期：2009年10月1日
ISBN：9787806967140
字数：
页码：440
版次：第1版
装帧：精装
开本：
编辑推荐
《中国传统养生食谱(套装上下册)》是由天津古籍出版社出版的。
内容提要
《中国传统养生食谱(套装上下册)》讲述了：饮食是人类维持生命的基本条件，要使人活得健康愉快，仅仅满足于吃饱肚子不行，还必须考虑饮食的合理调配，保证人体所需要的各种营养素。饮食养生在我国历史悠久，自古就有“药食同源”和“药补不如食补”的说法。据《周礼》记载，早在5000年前的周代，就将医生分为“食医”、“疾医”、“疡医”、“兽医”四类，并明确提出以“食医”为先。春秋战国时代，中医巨著《黄帝内经》中已有“谷肉果菜，食养尽之”的论述。当时的名医扁鹊认为：“君子有病，期先食以疗之，食疗不愈，然后用药。”东汉“医圣”张仲景曾言：“饮食之味，有与病相宜，有与病相害，若得宜则益体。害则成疾。”唐代御医、“药王”孙思邈指出：“安生之本，必资于食，不知食宜者，不足以存生。”宋朝官方编纂的《太平圣惠方》列出了对28种疾病进行食疗的方法。元代御医忽思慧编撰了中国最早的营养学专著《饮膳正要》，系统总结了食物的药效和食疗方法。明代大药学家李时珍以为：“善食者养生，不善食者伤身。”清代名医王盂英也说：“国以民为本，人以食为养，而饮食失宜，或以害身命。”由此可见，“食养”在传统养生中的地位，堪称举足轻重。今天，简便有效的饮食养生越来越受到人们的青睐。如何以食来强身健体、延年益寿，已成为寻常百姓倍加关注的话题。
目录
第一章 总论
第一章 总论
一、人体必需的营养素
◇1.蛋白质
（1）蛋白质的生理作用
（2）蛋白质的食物来源
（3）蛋白质的摄入量
◇2.脂肪
（1）脂肪的生理作用
（2）脂肪的食物来源
（3）脂类的摄入量
◇3.碳水化合物
（1）碳水化合物的生理作用
（2）碳水化合物的食物来源
（3）碳水化合物的摄入量
◇4.矿物质
（1）矿物质的生理作用
（2）矿物质的食物来源
（3）矿物质的摄入量
◇5.维生素
（1）维生素的生理作用
（2）维生素的食物来源
（3）维生素的摄入量
◇6.水
（1）水的主要生理作用
（2）水的主要来源
（3）水的摄入量
二、古代人对饮食的研究
◇1.中国饮食文化
2.中国饮食发展史略
第二章 中国传统养生食谱
一、四季养生食谱
◇1.春季养生食谱
◇2.夏季养生食谱
◇3.秋季养生食谱
◇4.冬季养生食谱
二、特殊群体养生食谱
◇1.老年人食谱
◇2.婴儿食谱
◇3.幼儿食谱
◇4.学龄前儿童食谱
◇5.学龄期儿童食谱
◇6.青少手食谱
◇7.孕产妇食谱
第三章 主食
◎大米
◎香米
◎黑米
◎紫米
◎薏米
◎玉米
◎小米
◎高梁
◎黍米
◎小麦
◎燕麦
◎莜麦
◎大麦
◎青稞
◎荞麦
一、米饭类
◎八宝饭
◎菠萝饭
◎荷叶饭
◎乌糯饭
◎竹筒饭
◎花米饭
◎豆皮饭
◎柿饼饭
◎参枣米饭
◎肝肾米饭
◎扬州炒饭
◎什锦炒饭
◎猪油菜饭
◎海南香饭
◎羊肉抓饭
◎红豆香米饭
◎咖喱海鲜饭
◎四喜肉菜饭
◎黑木耳锅巴
◎红枣鸽肉饭
◎沙锅煲腊味饭
二、粥食类
◎兔肉粥
◎状元粥
◎丝瓜粥
◎鲜藕粥
◎虾球粥
◎蚌肉粥
◎泥鳅粥
◎芹菜粥
◎燕麦粥
◎绿宝粥
◎南瓜粥
◎韭菜粥
◎芦根粥
◎茄子粥
◎茶叶粥
◎茭白粥
◎荠菜粥
◎莴苣粥
◎杏仁粥
◎海蜇粥
◎鲜梨粥
◎木耳粥
◎豌豆粥
◎菠菜粥
◎鸽肉粥
◎鸡汁粥
◎莲实粥
◎菊花粥
◎玉米粥
◎猪肝粥
◎黄鱼粥
◎白葱粥
◎防风粥
◎胡桃粥
◎甲鱼粥
◎刀豆粥
◎茴香粥
◎桂心粥
◎双花粥
◎白芨粥
◎三宝粥
◎香椿粥
◎枇杷粥
◎竹沥粥
◎桑皮粥
◎黄精粥
◎橄榄粥
◎贝母粥
◎玉竹粥
◎菖蒲粥
◎安神粥
◎龙骨粥
◎人参粥
◎凌霄花粥
◎罗汉果粥
◎白兰花粥
◎莱菔子粥
◎紫藤花粥
◎迎春花粥
◎夜交藤粥
◎酸枣仁粥
◎石决明粥
◎蒲公英粥
◎吴茱萸粥
◎栀子仁粥
◎竹叶菜粥
◎夏枯草粥
◎落花生粥
◎赤小豆粥
◎马齿苋粥
◎江米枣粥
◎胡萝卜粥
◎桂花糖粥
◎扁豆花粥
◎香菇豆腐粥
◎草菇肉丝粥
◎荷叶绿豆粥
◎山药扁豆粥
◎双豆百合粥
◎桂圆莲子粥
◎大枣薯蓣粥
◎健脑核桃粥
◎山药羊肉粥
◎枣仁桂圆粥
◎菠菜皮蛋粥
◎甘蔗高粱粥
◎芹菜牛肉粥
◎蟹肉莲藕粥
◎菊花蜂蜜粥
◎虾皮菠菜粥
◎白芍红枣粥
◎草果羊肉粥
◎仙鹤糯米粥
◎参芪地黄粥
◎山药桂圆粥
◎苇茎薏米粥
◎苋菜田鸡粥
◎千日红花粥
◎人参茯苓粥
◎竹蔗茅根粥
◎枸杞羊肾粥
◎胡桃芡实粥
◎安胎鲤鱼粥
◎藕丁白芨粥
◎牛膝茎叶粥
◎银花蓝根粥
◎木耳山楂粥
◎蚌或珍珠母粥
◎山药鸡蛋黄粥
◎黄连白头翁粥
◎犀角花生衣粥
◎鸭梨薏苡仁粥
◎韭菜西葫芦粥
◎鲫鱼生姜枣粥
◎胡萝卜芹菜粥
◎草莓冬瓜皮粥
◎花生红枣黑米粥
◎芫荽蜇皮黄瓜粥
◎百合杏仁赤豆粥
◎腊鸭颈头菜干粥
◎当归赤小豆猪肚粥
◎黄瓜土茯苓乌蛇粥
三、面食类
◎跳面
◎羊杂面
◎拉条子
◎肠旺面
◎担担面
◎龙抄手
◎大刀面
◎热干面
◎鱼汤面
◎刀削面
◎阳春面
◎枫镇大面
◎郑州烩面
◎鳜鱼盖面
◎羊骨汤面
◎燕面揉揉
◎云梦鱼面
◎海带汤面
◎朝鲜冷面
◎岐山臊子面
◎南宁老友面
◎清汤牛肉面
◎口蘑鸡蛋面
◎红枣麻油面
◎烤包子
◎韩包子
◎蘑菇肉包
◎槐花包子
◎三丁包子
◎四仁包子
◎茯苓包子
◎生煎馒头
◎猪肉酸菜包
◎狗不理包子
◎百花鱼肉包子
◎火饺
◎钟水饺
◎一品饺子
◎笋肉饺子
◎荠菜水饺
◎虾肉水饺
◎平菇水饺
◎酸汤水饺
◎高汤水饺
◎南瓜水饺
◎老边饺子
◎鱼香豆腐饺
◎韭菜猪肉饺
◎口蘑圆笼蒸饺
◎草菇锅贴
◎兔肉馄饨
◎桃花馄饨
◎馕
◎白术饼
◎萝卜饼
◎太谷饼
◎刷把头
◎驴肉火烧
◎柳林碗脱
◎炸蘑菇饼
◎汉中面皮
◎都督烧卖
◎羊肉泡馍
◎高桩馍馍
◎忻县瓦酥
◎莜面栲栳
◎孝义火烧
◎明顺斋烧饼
◎杜称奇火烧
◎槐花芝麻饼
◎白肉罩火烧
◎云梦抠炉饼
◎清油盘丝饼
◎黑木耳豆面饼
◎草菇牛肉烧卖
◎李连贵熏肉大饼
四、糕点类
◎柿糕
◎印糕
◎枣糕
◎甑子糕
◎麻烘糕
◎萝卜糕
◎藕米糕
◎杨梅糕
◎炸金糕
第四章 菜肴
第五章 汤羹
作者介绍
文摘
序言
饮食是人类维持生命的基本条件，要使人活得健康愉快，仅仅满足于吃饱肚子不行，还必须考虑饮食的合理调配，保证人体所需要的各种营养素。饮食养生在我国历史悠久，自古就有“药食同源”和“药补不如食补”的说法。据《周礼》记载，早在5000年前的周代，就将医生分为“食医”、“疾医”、“疡医”、“兽医”四类，并明确提出以“食医”为先。春秋战国时代，中医巨著《黄帝内经》中已有“谷肉果菜，食养尽之”的论述。当时的名医扁鹊认为：“君子有病，期先食以疗之，食疗不愈，然后用药。”东汉“医圣”张仲景曾言：“饮食之味，有与病相宜，有与病相害，若得宜则益体。害则成疾。”唐代御医、“药王”孙思邈指出：“安生之本，必资于食，不知食宜者，不足以存生。”宋朝官方编纂的《太平圣惠方》列出了对28种疾病进行食疗的方法。元代御医忽思慧编撰了中国最早的营养学专著《饮膳正要》，系统总结了食物的药效和食疗方法。明代大药学家李时珍以为：“善食者养生，不善食者伤身。”清代名医王盂英也说：“国以民为本，人以食为养，而饮食失宜，或以害身命。”由此可见，“食养”在传统养生中的地位，堪称举足轻重。今天，简便有效的饮食养生越来越受到人们的青睐。如何以食来强身健体、延年益寿，已成为寻常百姓倍加关注的话题。
本书参考历史上各时期保健养生著作，深入研究传统美食及各地传统食品、菜品，结合现代食疗养生的研究，按照实际生活的需要，将食谱按主食、菜肴、汤羹、副食、药膳六个方面进行分类，并详尽介绍每一类经典食品的烹调制作方法和养生保健功用，同时附有各类彩色图片千余幅，使人们在享受生活之余兼以达到保健养生、强体益寿之目的。
另外，由于本书编者水平所限，书中的错漏舛误之处在所难免，希望广大读者朋友和专家批评指正，以使本书能够更加完美。
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基本信息
书名:中国传统养生食谱(套装上下册)
**：380.00元
作者:
出版社：天津古籍出版社
出版日期：2009年10月1日
ISBN：9787806967140
字数：
页码：440
版次：第1版
装帧：精装
开本：
编辑推荐
《中国传统养生食谱(套装上下册)》是由天津古籍出版社出版的。
内容提要
《中国传统养生食谱(套装上下册)》讲述了：饮食是人类维持生命的基本条件，要使人活得健康愉快，仅仅满足于吃饱肚子不行，还必须考虑饮食的合理调配，保证人体所需要的各种营养素。饮食养生在我国历史悠久，自古就有“药食同源”和“药补不如食补”的说法。据《周礼》记载，早在5000年前的周代，就将医生分为“食医”、“疾医”、“疡医”、“兽医”四类，并明确提出以“食医”为先。春秋战国时代，中医巨著《黄帝内经》中已有“谷肉果菜，食养尽之”的论述。当时的名医扁鹊认为：“君子有病，期先食以疗之，食疗不愈，然后用药。”东汉“医圣”张仲景曾言：“饮食之味，有与病相宜，有与病相害，若得宜则益体。害则成疾。”唐代御医、“药王”孙思邈指出：“安生之本，必资于食，不知食宜者，不足以存生。”宋朝官方编纂的《太平圣惠方》列出了对28种疾病进行食疗的方法。元代御医忽思慧编撰了中国最早的营养学专著《饮膳正要》，系统总结了食物的药效和食疗方法。明代大药学家李时珍以为：“善食者养生，不善食者伤身。”清代名医王盂英也说：“国以民为本，人以食为养，而饮食失宜，或以害身命。”由此可见，“食养”在传统养生中的地位，堪称举足轻重。今天，简便有效的饮食养生越来越受到人们的青睐。如何以食来强身健体、延年益寿，已成为寻常百姓倍加关注的话题。
目录
第一章 总论
第一章 总论
一、人体必需的营养素
◇1.蛋白质
（1）蛋白质的生理作用
（2）蛋白质的食物来源
（3）蛋白质的摄入量
◇2.脂肪
（1）脂肪的生理作用
（2）脂肪的食物来源
（3）脂类的摄入量
◇3.碳水化合物
（1）碳水化合物的生理作用
（2）碳水化合物的食物来源
（3）碳水化合物的摄入量
◇4.矿物质
（1）矿物质的生理作用
（2）矿物质的食物来源
（3）矿物质的摄入量
◇5.维生素
（1）维生素的生理作用
（2）维生素的食物来源
（3）维生素的摄入量
◇6.水
（1）水的主要生理作用
（2）水的主要来源
（3）水的摄入量
二、古代人对饮食的研究
◇1.中国饮食文化
2.中国饮食发展史略
第二章 中国传统养生食谱
一、四季养生食谱
◇1.春季养生食谱
◇2.夏季养生食谱
◇3.秋季养生食谱
◇4.冬季养生食谱
二、特殊群体养生食谱
◇1.老年人食谱
◇2.婴儿食谱
◇3.幼儿食谱
◇4.学龄前儿童食谱
◇5.学龄期儿童食谱
◇6.青少手食谱
◇7.孕产妇食谱
第三章 主食
◎大米
◎香米
◎黑米
◎紫米
◎薏米
◎玉米
◎小米
◎高梁
◎黍米
◎小麦
◎燕麦
◎莜麦
◎大麦
◎青稞
◎荞麦
一、米饭类
◎八宝饭
◎菠萝饭
◎荷叶饭
◎乌糯饭
◎竹筒饭
◎花米饭
◎豆皮饭
◎柿饼饭
◎参枣米饭
◎肝肾米饭
◎扬州炒饭
◎什锦炒饭
◎猪油菜饭
◎海南香饭
◎羊肉抓饭
◎红豆香米饭
◎咖喱海鲜饭
◎四喜肉菜饭
◎黑木耳锅巴
◎红枣鸽肉饭
◎沙锅煲腊味饭
二、粥食类
◎兔肉粥
◎状元粥
◎丝瓜粥
◎鲜藕粥
◎虾球粥
◎蚌肉粥
◎泥鳅粥
◎芹菜粥
◎燕麦粥
◎绿宝粥
◎南瓜粥
◎韭菜粥
◎芦根粥
◎茄子粥
◎茶叶粥
◎茭白粥
◎荠菜粥
◎莴苣粥
◎杏仁粥
◎海蜇粥
◎鲜梨粥
◎木耳粥
◎豌豆粥
◎菠菜粥
◎鸽肉粥
◎鸡汁粥
◎莲实粥
◎菊花粥
◎玉米粥
◎猪肝粥
◎黄鱼粥
◎白葱粥
◎防风粥
◎胡桃粥
◎甲鱼粥
◎刀豆粥
◎茴香粥
◎桂心粥
◎双花粥
◎白芨粥
◎三宝粥
◎香椿粥
◎枇杷粥
◎竹沥粥
◎桑皮粥
◎黄精粥
◎橄榄粥
◎贝母粥
◎玉竹粥
◎菖蒲粥
◎安神粥
◎龙骨粥
◎人参粥
◎凌霄花粥
◎罗汉果粥
◎白兰花粥
◎莱菔子粥
◎紫藤花粥
◎迎春花粥
◎夜交藤粥
◎酸枣仁粥
◎石决明粥
◎蒲公英粥
◎吴茱萸粥
◎栀子仁粥
◎竹叶菜粥
◎夏枯草粥
◎落花生粥
◎赤小豆粥
◎马齿苋粥
◎江米枣粥
◎胡萝卜粥
◎桂花糖粥
◎扁豆花粥
◎香菇豆腐粥
◎草菇肉丝粥
◎荷叶绿豆粥
◎山药扁豆粥
◎双豆百合粥
◎桂圆莲子粥
◎大枣薯蓣粥
◎健脑核桃粥
◎山药羊肉粥
◎枣仁桂圆粥
◎菠菜皮蛋粥
◎甘蔗高粱粥
◎芹菜牛肉粥
◎蟹肉莲藕粥
◎菊花蜂蜜粥
◎虾皮菠菜粥
◎白芍红枣粥
◎草果羊肉粥
◎仙鹤糯米粥
◎参芪地黄粥
◎山药桂圆粥
◎苇茎薏米粥
◎苋菜田鸡粥
◎千日红花粥
◎人参茯苓粥
◎竹蔗茅根粥
◎枸杞羊肾粥
◎胡桃芡实粥
◎安胎鲤鱼粥
◎藕丁白芨粥
◎牛膝茎叶粥
◎银花蓝根粥
◎木耳山楂粥
◎蚌或珍珠母粥
◎山药鸡蛋黄粥
◎黄连白头翁粥
◎犀角花生衣粥
◎鸭梨薏苡仁粥
◎韭菜西葫芦粥
◎鲫鱼生姜枣粥
◎胡萝卜芹菜粥
◎草莓冬瓜皮粥
◎花生红枣黑米粥
◎芫荽蜇皮黄瓜粥
◎百合杏仁赤豆粥
◎腊鸭颈头菜干粥
◎当归赤小豆猪肚粥
◎黄瓜土茯苓乌蛇粥
三、面食类
◎跳面
◎羊杂面
◎拉条子
◎肠旺面
◎担担面
◎龙抄手
◎大刀面
◎热干面
◎鱼汤面
◎刀削面
◎阳春面
◎枫镇大面
◎郑州烩面
◎鳜鱼盖面
◎羊骨汤面
◎燕面揉揉
◎云梦鱼面
◎海带汤面
◎朝鲜冷面
◎岐山臊子面
◎南宁老友面
◎清汤牛肉面
◎口蘑鸡蛋面
◎红枣麻油面
◎烤包子
◎韩包子
◎蘑菇肉包
◎槐花包子
◎三丁包子
◎四仁包子
◎茯苓包子
◎生煎馒头
◎猪肉酸菜包
◎狗不理包子
◎百花鱼肉包子
◎火饺
◎钟水饺
◎一品饺子
◎笋肉饺子
◎荠菜水饺
◎虾肉水饺
◎平菇水饺
◎酸汤水饺
◎高汤水饺
◎南瓜水饺
◎老边饺子
◎鱼香豆腐饺
◎韭菜猪肉饺
◎口蘑圆笼蒸饺
◎草菇锅贴
◎兔肉馄饨
◎桃花馄饨
◎馕
◎白术饼
◎萝卜饼
◎太谷饼
◎刷把头
◎驴肉火烧
◎柳林碗脱
◎炸蘑菇饼
◎汉中面皮
◎都督烧卖
◎羊肉泡馍
◎高桩馍馍
◎忻县瓦酥
◎莜面栲栳
◎孝义火烧
◎明顺斋烧饼
◎杜称奇火烧
◎槐花芝麻饼
◎白肉罩火烧
◎云梦抠炉饼
◎清油盘丝饼
◎黑木耳豆面饼
◎草菇牛肉烧卖
◎李连贵熏肉大饼
四、糕点类
◎柿糕
◎印糕
◎枣糕
◎甑子糕
◎麻烘糕
◎萝卜糕
◎藕米糕
◎杨梅糕
◎炸金糕
第四章 菜肴
第五章 汤羹
作者介绍
文摘
序言
饮食是人类维持生命的基本条件，要使人活得健康愉快，仅仅满足于吃饱肚子不行，还必须考虑饮食的合理调配，保证人体所需要的各种营养素。饮食养生在我国历史悠久，自古就有“药食同源”和“药补不如食补”的说法。据《周礼》记载，早在5000年前的周代，就将医生分为“食医”、“疾医”、“疡医”、“兽医”四类，并明确提出以“食医”为先。春秋战国时代，中医巨著《黄帝内经》中已有“谷肉果菜，食养尽之”的论述。当时的名医扁鹊认为：“君子有病，期先食以疗之，食疗不愈，然后用药。”东汉“医圣”张仲景曾言：“饮食之味，有与病相宜，有与病相害，若得宜则益体。害则成疾。”唐代御医、“药王”孙思邈指出：“安生之本，必资于食，不知食宜者，不足以存生。”宋朝官方编纂的《太平圣惠方》列出了对28种疾病进行食疗的方法。元代御医忽思慧编撰了中国最早的营养学专著《饮膳正要》，系统总结了食物的药效和食疗方法。明代大药学家李时珍以为：“善食者养生，不善食者伤身。”清代名医王盂英也说：“国以民为本，人以食为养，而饮食失宜，或以害身命。”由此可见，“食养”在传统养生中的地位，堪称举足轻重。今天，简便有效的饮食养生越来越受到人们的青睐。如何以食来强身健体、延年益寿，已成为寻常百姓倍加关注的话题。
本书参考历史上各时期保健养生著作，深入研究传统美食及各地传统食品、菜品，结合现代食疗养生的研究，按照实际生活的需要，将食谱按主食、菜肴、汤羹、副食、药膳六个方面进行分类，并详尽介绍每一类经典食品的烹调制作方法和养生保健功用，同时附有各类彩色图片千余幅，使人们在享受生活之余兼以达到保健养生、强体益寿之目的。
另外，由于本书编者水平所限，书中的错漏舛误之处在所难免，希望广大读者朋友和专家批评指正，以使本书能够更加完美。
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