While bok choy is now a staple on Western grocery store shelves, other Asian vegetables remain unknown—even though they’re delicious, nutritious, and easy to grow in northern climates.
Caroline, Stéphanie, and Patricia Wang, three sisters of Cantonese descent, have made it their mission to introduce gardeners, cooks, and vegetable lovers of all flavours to wider sources of sustenance.
Organized around fifteen Asian vegetables that are presented according to the rhythm of the seasons, this lush, full-colour book offers advice on growing and harvesting organic crops intended for both weekend and commercial gardeners, along with a host of ideas to preserve and prepare them, including over forty recipes, some of which have been developed by renowned chefs.
The Wang sisters complement the book’s practical advice by offering thoughts on Asian vegetables from a cultural point of view and sharing the importance of these foods within their own family, members of whom left China to immigrate to Madagascar before settling in Canada.
Asian Vegetablesis a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.
Hardcover
J. C. SUTCLIFFEis a translator, writer, and editor. Her translation ofBack Roadsby Andrée A. Michaud was a finalist for the Governor General’s Literary Award. Her other translations includeMama’s BoyandMama’s Boy Behind Barsby David Goudreault,Document 1by François Blais, andWorst Case, We Get Marriedby Sophie Bienvenu. She has written for theGlobe and Mail, theTimes Literary Supplement, and theNational Post, among others. She lives in Peterborough, Ontario.
STÉPHANIE, CAROLINE, andPATRICIA HO-YI WANGare, respectively, a farmer, a dietician, and a musician. The three sisters teach about and spread love for Asian vegetables in this unique work, simultaneously a gardening guide, a cookbook, and a family memoir. The vegetables they’ve chosen are all grown at Rizen, the organic farm that Stéphanie founded at Frelighsburg, in the Eastern Townships of Québec.
