"A charming collection of stories, photographs and sumptuous recipes," says TV Week

Gung Hay Fat Choy!
It's the Chinese Lunar New Year beginning on January 29, and time to celebrate. We're fortunate to have a wonderful Chinese-Canadian community in B.C. offering a tantalizing array of foods and ways to honour the occasion.

We caught up with Janice Wong, artist and author of Chow: From China to Canada: Memories of Food + Family (Whitecap, 2005). The book, originally a gift to her family, is a charming collection of stories, photographs and sumptuous recipes.

Growing up in Prince Albert, Saskatchewan, Wong recalls receiving treats along with the shipments of Chinese groceries from Vancouver to supply her father's restaurants.

"Book combines love of family and food with a respect for tradition and history," says Kelowna Capital News

Gung Hey Fat Choy
However you spell it in English, Jan. 29 is the first day of the Chinese New Year, so Happy New Year.

On the lunar calendar used by the Chinese, it is the year 4704, and it's the year of the dog. People born in dog years are believed to be loyal, kind and generous. As part of the celebrations, which are a highlight of the year, children are given "lucky money" in little red envelopes, and, naturally, food plays a big part in the celebrations, which go on for 15 days, until the full moon brightens the night sky on February 13.

With food in mind, consider picking up a good book on Chinese cooking. A new book called Chow, published by Whitecap, is one worth considering, simply for a few excellent recipes and the stories.
Written by Janice Wong, this nicely illustrated book combines her love of family and food with a respect for tradition and history.