The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau AnusasanananThe Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan

The Hakka Cookbook: Chinese Soul Food from around the World

byLinda Lau AnusasanananForeword byMartin YanIllustratorAlan Chong Lau

Hardcover | October 8, 2012

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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 grandmother’s kitchen in California, Anusasananan travels to her family’s home in China, and from there fans out to embrace Hakka cooking across the globe#151;including 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 world#151;yet still retains a core flavor and technique. Anusasananan’s 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 o...
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Title:The Hakka Cookbook: Chinese Soul Food from around the WorldFormat:HardcoverDimensions:312 pages, 9 × 7 × 1.1 inPublished:October 8, 2012Publisher:University of California PressLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0520273281

ISBN - 13:9780520273283

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Reviews

Rated 4 out of 5 by from Comfort I got this as a Christmas present for my mom and was so excited that I already gave it to her and it's only December 13!!! We are hakka and proud of it. The recipes were like a step into my childhood and hers. There are some things that we would have liked to see like Lopet Ban (Law Pet Ban??) but otherwise, wonderful recipes and stories. Also, there are no pictures. We feast with our eyes too. I guess I'll start looking for another Christmas present for my mom. :)
Date published: 2016-12-13

Table of Contents

Foreword by Martin Yan
List of Recipes
Acknowledgments
Notes to the Reader

Introduction
1. Popo’s Kitchen on Gold Mountain: California
2. Hakka Cooking in the Homeland: China
3. Leaving the Mainland: Taiwan, Singapore, Malaysia, and Mauritius
4. Across the Pacific: Peru, Hawaii, and Tahiti
5. Multiple Migrations: Toronto and New York
6. Return to Gold Mountain

The Hakka Kitchen
The Hakka Pantry
Basic Recipes
Table of Equivalents
Bibliography
Index

Editorial Reviews

"Cozy as a kitchen scrapbook, filled with recipes that simply work."