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The Chinese Kitchen Garden: Growing Techniques and Family Recipes from a Classic Cuisine

By Wendy Kiang-Spray

A superb guide, packed with tips and insights. ... Will inspire cooks and growers alike.

Grace Young, James Beard Award-winning author

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.

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"Recommended for strong cooking collections."

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About the author

Wendy Kiang-Spray

Wendy Kiang-Spray’s articles about gardening and food have appeared in national, local, and web publications. She comes from a long line of gardeners passionate about growing food but is lucky to be the first generation in her family not reliant upon farming for survival. When she’s not working in her garden, she is a high school counselor, garden speaker, and volunteer with the D.C. Master Gardeners. Wendy blogs about gardening, food projects, and family at greenishthumb.net.

Read more about Wendy Kiang-Spray

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