C R E A T E great-looking, great-tasting food that will revolutionize your meals and revitalize your life.

Title: Feng Shui Food
Author: Steven Saunders & Simon Brown
ISBN: 1585741337

Delicious Feng Shui style food in the making

It is amazing how Westerners have come to embrace the practice of Feng Shui so readily, given that it is relatively new in the West. This book is a collaboration between Feng Shui practitioner Simon Brown and chef/media personality Steven Sanders.

There are 5 chapters and every page is aptly illustrated. Examples are accompanied by well-taken photographs and comprehensive graphics. The layout is interestingly eye-catching but not extreme as it is done tastefully.

In the first chapter, Brown explains the basic principles of Feng Shui - 'Chi', yin and yang, the 5 elements (fire, earth, metal, water, wood) and the 8 directions (Pa Kua). He defines the link between these principles with food in a thorough manner that is easy to comprehend. Beginners will find that understanding Feng Shui is not as difficult as it seems.

Food is not just about wolfing them down as fast as you can. Different factors must be taken into consideration in order to balance the yin and yang of the food.

The importance of the kitchen design and placement of cooking ware is well defined. Brown also describes the various factors of food ingredients, cooking instruments and food groups.

There is a guide as to the best direction to face when you are cooking. It is very general and is based on the Ba Gua. However the guide might not work for some as everybody's individual directions differ, based on the personal birth date.

The recipes are divided into different categories :

Yin and Yang recipes - Soups and appetizers, entrees, side dishes and desserts

Menus for Success - Dining area, formal meals, romantic encounters, relaxing fare, creativity for the mind, food for family harmony, meals for passion, for the children, creating excitement and reconcillation affair

Special Occasions - Children's party, picnic lunch, housewarming party, barbeque, celebration party, wedding celebration and Christmas

Each recipe is complemented with mouth-watering and delightful looking photos. Then again, all cookbooks showcase well-decorated photos. Illustrations of the appropriate table settings for different situations are also included.

The authors comment on most of the recipes. It is interesting as they provide two different angles to the recipes - one from a chef's point of view and the other from a Feng Shui perspective. A nice twist that sets it apart from the thousands of other cookbooks.

There are recipes for entrees, main courses, desserts, light snacks for children, breads, flavorings, garnishes and pickles, stocks and sauces and oils and dressings. Which means you will never be lost for a meal.

Even a small chart showing the different weights, measures and oven temperature is included.

There is also a guide to eating out. The authors advise you how to choose the right restaurant and the appropriate menu.

After turning pages of seemingly appetizing recipes and glossy photographs, I decided to test a couple of dishes. It was time for the I-want-to-try-out-this-cookbook test.

First I want to clarify that by all accounts, I am not a very good cook. My previous attempts in the kitchen include trying to create a romantic dinner for my partner. It literally went up in flames.

The good news is that I have a brand new stove.

However as cookbooks go, the only way to know its feasibility is to try out the featured recipes. Move aside, working woman and let's put on the apron while making sure that the fire extinguisher is nearby (you can never be too sure).

I decided on the exotic-sounding 'Moroccan Chicken with Coconut Crust'. According to Brown, this particular dish is yin-oriented. The result was 1-½ hours of painstaking effort in the kitchen… but then, that's me. If you are more familiar around the kitchen, the time you spend on this dish can certainly be shortened.

The outcome did not look as enticing as in the cookbook, but it was surprisingly tasty. The black pepper and spices brought out the juicy taste of the chicken. The coconut crust also went well with the poultry.

I also tried my hands at the 'Apricot Ice Cubes'. The result was a simple yet refreshing dessert - sweet and tangy. As suggested, I made them in bulk. So whenever I want my sweets, I only have to take out the frozen ice cubes and dip them in warm water for 10 minutes.

Conclusion : This cookbook is an excellent introduction to incorporating Feng Shui in your life. The principles of Feng Shui are explained in a comprehensible way for beginners. Nevertheless, the recipes seem to be mainly for those living in USA or Europe, as some of the ingredients may not be so easily available in Asia.