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 Vegetables is a generous and gorgeous tribute to good food, to the land, and the importance of strong roots.

A one-of-a-kind book at the crossroads of gardening, cooking, and personal history.

"Organized by vegetable, this cookbook offers practical advice for growing and cooking, and has beautiful imagery." — House & Home

"Asian Vegetables stands as a testament to the beauty and diversity of Asian cuisine. With its cultural richness, flavourful recipes, and practical approach, this cookbook is a must-have for anyone seeking to expand their culinary horizons. Whether you’re a seasoned chef or a home cook looking for inspiration, the Wang Sisters’ culinary expertise, paired with J.C. Sutcliffe’s thoughtful translation, makes this cookbook a delightful and informative addition to your kitchen shelf." — Canadian Cookbooks

“Growers and home chefs alike will find joy in this resource.” — The Maine Organic Farmer and Gardener

"Asian Vegetables is a feast for anyone interested in learning more about food, culture, and history. Three generations, fifteen vegetables, forty recipes, and plenty of stories make for one extraordinarily informative book." — Literary Review of Canada