“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.
Author: Shiu-ying Hu
Publisher: Chinese University Press
Release Date: 2005
The food plants of an area provide the material basis for the survival of its population, and furnish inspiring stimuli for cultural development. There are two parts in this book. Part 1 introduces the cultural aspects of Chinese food plants and the spread of Chinese culinary culture to the world. It also describes how the botanical and cultural information was acquired; what plants have been selected by the Chinese people for food; how these foodstuffs are produced, preserved, and prepared; and what the western societies can learn from Chinese practices. Part 2 provides the botanical identification of the plant kingdom for the esculents used in China as food and/or as beverage. The plants are illustrated with line drawings or composite photographic plates. This book is useful not only as a text for general reading, but also as a work reference. Naturally, it would be a useful addition to the general collection of any library.
Carina Contini's Kitchen Garden Cookbook is a collection of over 120 Scottish recipes with an Italian twist which celebrate the best seasonal ingredients. It is also the story of how Victor and Carina Contini have restored a large Victorian garden on the outskirts of Edinburgh, with the help of Erica Randall, formerly of the Royal Botanic Gardens in Edinburgh. The garden at Casa San Lorenzo (the patron saint of cooks) will supply the restaurants with fresh seasonal produce. This warm and generous book includes growing tips, a personal account of the restoration project, and recollections of Italian Scottish family life.
Author: William D. Adams
Publisher: Taylor Trade Publishing
Release Date: 2007-10-08
Brimming with fresh vegetables, herbs, flowers, and fruit, the kitchen garden is a celebration of the seasons from deep roots in the South - at times being the difference between being well-fed or hungry. The kitchen garden has now become fashionable addition to urban, suburban, and country homes. The book contains a planting guide for a variety of garden examples, charts, is essential reading for all gardeners ready to produce food for their tables.
Author: Susan Wittig Albert
Release Date: 2006-10-03
Readers of the China Bayles mystery novels are familiar with the usefulness and wonder of the many herbs the amateur sleuth sells in her beloved Thyme and Seasons shop. Compiled by national bestselling author Susan Wittig Albert at the request of her fans, China Bayles' Book of Days gathers together tidbits and treasures about plants and reveals ways you can put more green into your daily life. Featuring 365 days of recipes, crafts, gardening tips, remedies, and more, this special volume is a personal calendar of the legends and lore of herbs and also features brand-new essays from the author, clues from China's mysteries, and some special contributions by the irrepressible members of the Myra Merryweather Herb Guild, Pecan Springs's oldest civic organization.
Author: Guy T Wrench
Publisher: A Distant Mirror
Release Date: 2009-07
The Hunza were people were renowned for their extraordinary physique and health, which Dr Wrench found by the fact that their food was not made 'sophisticated', by the artificial processes applied by modern processed food. How these processes affect our food is dealt with in great detail.
Author: Robert Fortune
Publisher: Cambridge University Press
Release Date: 2012-03-08
China was still largely alien territory for westerners in the mid-nineteenth century. In this book, first published in 1857, Robert Fortune (1813-1880) describes his third visit there, but despite his relative familiarity with the country, his account is full of strange and bizarre sights and happenings. Beginning in Shanghai, where he was sent to collect tea samples for the East India Company, he describes an earthquake and the myths of its aftermath, along with his fears of becoming embroiled in the Taiping Rebellion. A keen botanist and entomologist in his own right, he also collected insects (a pastime that led him to become a figure of great hilarity among the locals) and explored the flora of the north. His account of his three-year expedition offers a glimpse of the Chinese language and culture through the lens of Victorian expectations, and is a fascinating resource for students and the general reader.