SKU: 85480412661

Clinical Manual of Chinese Herbal Prepared Medicines (3rd Ed.)

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Description

Clinical Manual of Chinese Herbal Prepared Medicines (3rd Ed.)Clinical Manual of Chinese Herbal Prepared Medicines, substantially revised and enhanced in this 3rd edition, is the most comprehensive and up to date guide to the best prepared medicines available on the market. It describes the actions (TCM and biomedical), indications, ingredients, dosage, combinations, and contraindications of hundreds of ethical and pure, commercially prepared herbal medicines. User friendly and clinically oriented, with many

Clinical Manual of Chinese Herbal Prepared Medicines, substantially revised and enhanced in this 3rd edition, is the most comprehensive and up-to-date guide to the best prepared medicines available on the market. It describes the actions (TCM and biomedical), indications, ingredients, dosage, combinations, and contraindications of hundreds of ethical and pure, commercially prepared herbal medicines. User-friendly and clinically oriented, with many helpful pattern-related illustrations, this book is an essential addition to the library of every acupuncturist and Chinese herbalist.

For many practitioners, prepared medicines are the foundation of their herbal practice. Correctly used, they can be as effective as raw herb decoctions for many common conditions. They also provide improved compliance, relatively low cost, and a high degree of quality control.

Included in this volume:

• 330 medicines considered from a practitioner’s perspective
• Graphic representations of the pattern-identifying features of each medicine
• Comparisons among similar medicines
• Elaborate symptom index for differentiation of medicines
• Glossary of Chinese medical terminology
• Table of possible herb-drug interactions

Read an excerpt (PDF)

Contents

Introduction

• Quality Considerations
• Ethical Considerations
• Selection of Formulas
• The Factories
• Arrangement of Categories
• Layout of the Text
• Using a Specific Medium to Take the Medicine
• General Rules for Taking Prepared Medicines
• Buying Prepared Medicines

Chapters

1. Gynecological
2. Gastrointestinal
3. Respiratory
4. Genitourinary
5. Cardiovascular
6. Liver & Gallbladder
7. Tonics
8. Shén
9. Ear, Nose, Throat, Eyes
10. Pain & Trauma
11. Men’s Health
12. Pediatric
13. Skin
14. Infection & Inflammation
15. Wind & Yang

Resources

• Potential Herb Drug Interactions
• Comparisons Between Selected Medicines
• Glossary
• Symptom Index
• Prepared Medicine Index
• Bibliography and References
• About the Authors

View a detailed table of contents (PDF)

Authors

William Maclean is a graduate of the New South Wales College of Natural Therapies (Diploma of Traditional Chinese Medicine, 1987) and the University of Technology Sydney (M.Sc Traditional Chinese Medicine, 2004). Will interned at the Red Cross Hospital in Hangzhou, China, and apprenticed for several years under the renowned Chris Madden. Will is the author of the Clinical Handbook of Chinese Herbs. He is also the co-author of Clinical Handbook of Internal Medicine: The Treatment of Disease with Traditional Chinese Medicine (2nd Ed). Will has taught widely in Australia, Europe and the U.S., and while recently retired from nearly thirty years of clinical practice, maintains an ongoing interest in the development of strategies for the understanding and treatment of chronic infection (lingering pathogens) and chronic inflammatory disorders.

Kathryn Taylor is a graduate of the University of Technology Sydney (Bachelor of Health Science in Acupuncture, 1997), Sydney College of Chinese Medicine (Diploma of Traditional Chinese Medicine, 1999), University of Western Sydney (Masters of Traditional Chinese Medicine, 2004; Bachelor of Nursing, 2015) and Charles Sturt University (Graduate Diploma of Midwifery, 2017). She is the co-author of Clinical Handbook of Internal Medicine: The Treatment of Disease with Traditional Chinese Medicine (2nd Ed). She practiced as a women’s and children’s health care clinician for over 20 years. Kathryn currently works as a midwife in a Sydney tertiary public hospital integrating evidence-based acupuncture and complementary medicine into maternity care, and maintains a private Chinese medical practice in the beautiful Blue Mountains to the west of Sydney.

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SKU: 85480412661

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Booksalottle
Los Angeles, US
★★★★★ 4
Nothing Exceptional but Gets the Job Done
Color: Blue, Size: 4.3-Quart, Color: Blue, Size: 4.3-Quart
I’ve owned this 4.5 Qt. Amazon Enameled Cast Iron Dutch Oven for almost two months and have used it three times to date. Upon arrival and at first glance, the gradient blue color is beautiful and super glossy; most importantly, the pot is heavy for its size - as it should be. It looks exactly like the product pictures, with a globular shape than square shape as others. Unfortunately, I also noticed that there was one pin hole and two tiny uneven protrusions on the enamel inside the pot. I own three other enameled cast iron cookware from two other brands (photos attached for size comparison) and performance wise, this cast iron by Amazon performs equally to them. The pot isn’t exceptional or special but it gets the job done. Other than the pin holes and protrusions, I have no complaints. This isn’t my first rodeo so when heating up the pot and while cooking, I have zero issues. I am starting the pan off at 4-Stars and will update my review as time progresses, or if I have any major issues with its durability or performance in subsequent months. For the amateur home cook, or for anyone who is new to cast iron cooking, below I’ve included tips that you may find useful while using this or any other enameled cast iron cookware. ================================ Regarding the 3 Photos and 1 video I've Attached: (Note: all photos were taken with an iPhone under kitchen lights during the evening. Photos have not been edited nor enhanced.) Photo 1: Size comparison of this Amazon Enameled Cast Iron Dutch Oven compared to three other enameled cast iron cookware that I own from two other brands. From left to right: 7 qt. Tramontina, 4.5 qt. Amazon, 3 qt. Lodge 4 qt. Tramontina. Photos 2 and 3: fresh produce shown next to 4.5qt Amazon Dutch Oven for color and size contrast. Video: 4.5 qt. Amazon Enameled Cast Iron Dutch Oven on gas stove over medium heat, with food cooking. ================================ TIPS THAT YOU MAY FIND USEFUL While Using your cast iron dutch oven: (Note: I included these similar tips in my review of a different enameled cast iron pot from a different brand. My tips can apply to all enameled cast iron cookware) 1. If you find that you have issues with food sticking, it could be that you are not heating up your cast iron pot properly to prevent undue hot spots. I heat my pot up gradually starting at low, then medium, then high heat. After my pot is very hot is when I add my fat/cooking oil. As the oil is heating up in the pot, I lift it and swirl the oil around to coat all sides of the pot that will come in contact with food. 2. Take into consideration the temperature of the items you are adding to your heated pot. As a general rule for cooking: when ever possible, ensure that the items you are adding to a hot pot are at room temperature, rather than ice cold from the fridge; this will assist with even cooking. 3. Also, get comfortable with adjusting your heat by lowering and raising it based on what you’ve added to the pot. In general, you will need more heat at the beginning of the cooking process, and less heat towards the end. If you cook by recipe, I highly recommend that you read all the steps ahead before starting, so that you become familiarized with all the procedures, allowing you to maneuver accordingly when you start cooking. 4. At the exception of searing meat to achieve a brown crust, deep frying, or when caramelizing onions, you should be stirring your pot (I recommend using a wooden spoon) every few minutes when cooking in cast iron that is placed over high heat. If you are braising on the stove at low heat versus braising in the oven, the frequency of your stirring will need to be adjusted. No matter how you’re cooking though, a watchful eye on the pot plus stirring, should both be a habit not an afterthought. 5. For all cooking vessels in general but especially for cast iron: after cooking, allow your pot to cool down completely before cleaning. NEVER immerse a hot cast iron pot into cold water, nor pour cold dish water into hot pot. You risk not only being scald by dangerous steam, but you also risk weakening the enamel, therefore lessening the durability of your pots over time. 6. This cookware and others like it from Tramontina and Lodge are economical and if used correctly, will perform well for most cooking; if used correctly, they should also last for years. Nonetheless, if you can afford it, authentic enameled cast iron cookware made in France by Le Creuset is the best way to go. Le Creuset is the gold standard in cast iron cookware and their quality is second to none. I definitely recommend this Amazon dutch oven but if you can afford to splurge, Le Creuset's reputation is stellar. As a professional chef, I've used them in high end kitchens and their quality and performance is premier.
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Reviewed in the United States on July 2, 2018
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Nicholas Wilson
Omaha, US
★★★★★ 5
Nice BIG enameled cast iron dutch oven. like LeCreuset but costs less
Color: Blue, Size: 6-Quart
This is nice quality, similar to the far more costly French LeCreuset brand. I was surprised how big this model is, possibly too big for my small kitchen and limited storage space. I store it in the oven. It would be great for baking sourdough boule bread.
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Reviewed in the United States on May 13, 2026
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JoiceMaynard
Lake Worth, US
★★★★★ 5
Enamel finish
Color: Matte Navy, Size: 6-Quart
This is an amazing pot, got the 6 Qt for beautiful roast dinners and for baking bread. All comes out evenly baked. Cast Iron is best and it has a nice finish for easy clean up.
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Reviewed in the United States on April 24, 2026
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T. J. MCNEILL
Dallas, US
★★★★★ 5
Great Cookware Best purchase
Color: Blue, Size: 6-Quart
I purchased mine back in 2021 and I absolutely love it, cooks the best stew ever easy wash and cleanup. Also great for deep frying
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Reviewed in the United States on June 6, 2026
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Firebabe
Birmingham, US
★★★★★ 5
Great quality. Easy to clean. Nice appearance.
Color: Red, Size: 4.3-Quart
Solid, heavy pot for cooking and baking. I bought it mainly for making soups, stews and breads. I have only tried soups thus far. The pot cleaned up very easily. The bottom of the pot heated uniformly. Nothing was stuck to the pot when I was simmering on the glass top stove. I have not had the chance to bake yet, but seeing how evenly it held heat while cooking, I am thinking this will be perfect. I bought the red color. It gives a nice pop of color in my kitchen. This pot will probably last me a long time. I would buy one if I needed a replacement, or a gift for someone.
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Reviewed in the United States on November 29, 2025

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