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    The Hakka Cookbook: Chinese Soul Food from Around the World (Hardback) By (author) Linda Lau Anusasananan, Foreword by Martin Yan, Illustrated by Alan Chong Lau

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    DescriptionVeteran 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 - 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 - 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.


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  • Full bibliographic data for The Hakka Cookbook

    Title
    The Hakka Cookbook
    Subtitle
    Chinese Soul Food from Around the World
    Authors and contributors
    By (author) Linda Lau Anusasananan, Foreword by Martin Yan, Illustrated by Alan Chong Lau
    Physical properties
    Format: Hardback
    Number of pages: 312
    Width: 180 mm
    Height: 231 mm
    Thickness: 28 mm
    Weight: 816 g
    Language
    English
    ISBN
    ISBN 13: 9780520273283
    ISBN 10: 0520273281
    Classifications

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    BIC geographical qualifier V2: 1FPC
    B&T Modifier: Region of Publication: 01
    Nielsen BookScan Product Class 3: T16.1
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    Warengruppen-Systematik des deutschen Buchhandels: 14540
    BIC subject category V2: WBN
    DC22: 641.5951
    Ingram Theme: CULT/CHINES
    B&T Modifier: Geographic Designator: 68
    LC subject heading:
    B&T Modifier: Subject Development: 08
    B&T Modifier: Geographic Designator: 46
    BISAC V2.8: CKB017000
    B&T Approval Code: A97406017
    BIC subject category V2: 1FPC
    LC subject heading: ,
    DC23: 641.5951
    LC subject heading:
    LC classification: TX724.5.C5 A64 2012
    LC subject heading: ,
    Thema V1.0: WBN
    Illustrations note
    40 b/w photographs, 2 maps, 1 table
    Publisher
    University of California Press
    Imprint name
    University of California Press
    Publication date
    08 October 2012
    Publication City/Country
    Berkerley
    Author Information
    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.
    Review quote
    "A documentation of how a cuisine has adapted to its surroundings, a fusion food out of necessity... Worth a read." -- Martha Cheng Honolulu Magazine 20121109 "[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 20121115
    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