Synopses & Reviews
A beautiful introduction to growing and cooking with the variety, deliciousness, and healthfulness of Chinese cuisine
Wendy Kiang-Spray's family has a strong culinary and gardening tradition. In The Chinese Kitchen Garden, she beautifully blends the story of her family's cultural heritage with growing information for 38 Chinese vegetables--like lotus root, garlic, chives, and eggplant--and 25 traditional recipes, like congee, dumplings, and bok choy stir-fry. Organized by season, you'll learn what to grow in spring and what to cook in winter.
"A delightful and approachable guide to Chinese kitchen gardening."--Fuchsia Dunlop, author of Land of Plenty and Land of Fish and Rice
The Chinese Kitchen Garden artfully blends the story of Wendy Kiang Spray's cultural heritage with growing information for 38 Chinese vegetables and 25 traditional recipes. Organized by season, you'll learn what to grow in spring, what to cook in winter, and everything in between. You'll find complete growing information for vegetables you may not have considered growing, including lotus root, bamboo shoots, tatsoi, and luffa gourd. The 25 simple, yet delicious recipes--for congee, dumplings, stir fry, and more--beautifully highlight the flavors of the vegetables.