"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.