The Hakka Cookbook: Chinese Soul Food from Around the World

The Hakka Cookbook: Chinese Soul Food from Around the World


By (author) Linda Lau Anusasananan, Foreword by Martin Yan, Illustrated by Alan Chong Lau

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  • Publisher: University of California Press
  • Format: Hardback | 312 pages
  • Dimensions: 180mm x 231mm x 28mm | 816g
  • Publication date: 8 October 2012
  • Publication City/Country: Berkerley
  • ISBN 10: 0520273281
  • ISBN 13: 9780520273283
  • Illustrations note: 40 b/w photographs, 2 maps, 1 table
  • Sales rank: 105,517

Product description

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 - 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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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 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