The Hakka Cookbook: Chinese Soul Food from around the World [Hardcover]

Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmothers kitchen in California, Anusasananan travels to her familys home in China, and from there fans out to embrace Hakka cooking across the globeincluding Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties.

This book likens Hakka cooking to a nomadic type of soul food, or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the worldyet still retains a core flavor and technique. Anusasananans deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

Linda Lau Anusasananannwas recipe editor and food writer forSunset Magazinefor 34 years. She also served as a special consultant to cookbooks such asSunset Chinese,Sunset Oriental,Sunset Wok,Sunset Seafood, andSunset Pasta. She was the president of the Association of Chinese Cooking Teachers and president of the San Francisco Chapter of Les Dames dEscoffier. ArtistAlan Lauwrote and illustratedBlues and Greens, a Produce Worker's Journal.

Linda Anusasananan has written a remarkable cookbook, weaving together a poignant memoir and an in-depth exploration of Hakka cuisine. This work is an essential for any Asian cookbool£Ý