"Grow, Cook & Eat" by Fay Khoo and CY Phang: Cultivating Asian Herbs And Cooking
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One question: How do you know if the ingredients used to make your food are truly harmless? Let's just talk about this revolving around the category of vegetables and the easiest example we can give you is the possibility of farmers using insecticide on their produce. You hear all kinds of news these days and really, which of them can you trust? Or should you just give up on eating completely? The latter is a rhetorical question. The answer is simple: Growing your own edible garden.
Of course, that doesn't mean you can no longer eat out but the trend of edible gardening is slowly, but surely, on the rise; and it spells more benefits than disadvantages. Resident food columnist Fay Khoo is an avid believer of it and her new book Grow, Cook and Eat: Cultivation Asian Herbs and Cooking them with Flair is aimed to help people discover the vast possibilities of growing your own produce—and the green thumbs they never thought they had. Co-written with CY Phang, it covers easy composting instructions, tips on how to make your own natural fertilisers, a lowdown on some of the most popular Asian herbs, the recipes to go with them, and more.
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Of course, that doesn't mean you can no longer eat out but the trend of edible gardening is slowly, but surely, on the rise; and it spells more benefits than disadvantages. Resident food columnist Fay Khoo is an avid believer of it and her new book Grow, Cook and Eat: Cultivation Asian Herbs and Cooking them with Flair is aimed to help people discover the vast possibilities of growing your own produce—and the green thumbs they never thought they had. Co-written with CY Phang, it covers easy composting instructions, tips on how to make your own natural fertilisers, a lowdown on some of the most popular Asian herbs, the recipes to go with them, and more.
Source