A beautiful introduction to growing and cooking a classic 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. Organised by season, you'll learn what to grow in spring and what to cook in winter.
Throughout, you'll learn how to improve soil, make compost, sow seeds, and more.