A01=Linda Lau Anusasananan
A12=Alan Chong Lau
asian cookbooks
asian cuisine
Author_Alan Chong Lau
Author_Linda Lau Anusasananan
Category=WBN
chef experiences
china and cooking
chinese cooking
chinese cuisine
chinese recipes
chinese soul food
comfort food
cook in the kitchen
cookbook
culinary
developing recipes
engaging
eq_bestseller
eq_food-drink
eq_isMigrated=1
eq_isMigrated=2
eq_nobargain
eq_non-fiction
food
gifts for friends
gifts for moms
hakka cooking
hakka culture
how to cook
informative books
learning from chefs
new cooking recipes
recipes to try during quarantine
rustic cuisine
things to do during quarantine
to try cookbooks
vibrant cuisine
western food
what is hakka
Product details
- ISBN 9780520273283
- Weight: 771g
- Dimensions: 178 x 229mm
- Publication Date: 08 Oct 2012
- Publisher: University of California Press
- Publication City/Country: US
- Product Form: Hardback
Secure
checkout
Fast Shipping
Easy returns
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.
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.
