The Hakka Cookbook by Linda Lau Anusasananan
Beginning in her grandmother's kitchen in California, the author travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe. She 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.
"A documentation of how a cuisine has adapted to its surroundings, a fusion food out of necessity.. Worth a read." -- Martha Cheng Honolulu Magazine "[A] fascinating journey... [the book] offers a unique look at what has been called 'the Gypsy cuisine of China.'" -- John Lekich Books To Cooks.com "Cozy as a kitchen scrapbook, filled with recipes that simply work." The Cleaver Quarterly
Linda Lau Anusasananann was recipe editor and food writer for Sunset Magazine for 34 years. She also served as a special consultant to cookbooks such as Sunset Chinese, Sunset Oriental, Sunset Wok, Sunset Seafood, and Sunset Pasta. She was the president of the Association of Chinese Cooking Teachers and president of the San Francisco Chapter of Les Dames d'Escoffier. Artist Alan Lau wrote and illustrated Blues and Greens, a Produce Worker's Journal.
| SKU | Unavailable |
| ISBN 13 | 9780520273283 |
| ISBN 10 | 0520273281 |
| Title | The Hakka Cookbook |
| Author | Linda Lau Anusasananan |
| Condition | Unavailable |
| Binding Type | Hardback |
| Publisher | University of California Press |
| Year published | 2012-10-08 |
| Number of pages | 312 |
| Cover note | Book picture is for illustrative purposes only, actual binding, cover or edition may vary. |
| Note | Unavailable |