The Chinese Kitchen Garden

Growing Techniques and Family Recipes from a Classic Cuisine

Nonfiction, Food & Drink, International, Asian, Chinese, Vegetables & Salads, Biography & Memoir
Cover of the book The Chinese Kitchen Garden by Wendy Kiang-Spray, Timber Press
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Author: Wendy Kiang-Spray ISBN: 9781604697827
Publisher: Timber Press Publication: February 8, 2017
Imprint: Timber Press Language: English
Author: Wendy Kiang-Spray
ISBN: 9781604697827
Publisher: Timber Press
Publication: February 8, 2017
Imprint: Timber Press
Language: English

“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, by Wendy Kiang-Spray artfully blends the story of her family’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 and what to cook in winter. 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.
 

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

“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, by Wendy Kiang-Spray artfully blends the story of her family’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 and what to cook in winter. 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.
 

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