The Hakka Cookbook: Chinese Soul Food from around the World

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 gVeteran 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 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.
The Hakka Cookbook Chinese Soul Food from around the World 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 migr

  • Title: The Hakka Cookbook: Chinese Soul Food from around the World
  • Author: Linda Lau Anusasananan Alan Chong Lau
  • ISBN: 9780520273283
  • Page: 442
  • Format: Hardcover
  • 1 thought on “The Hakka Cookbook: Chinese Soul Food from around the World”

    1. Just started going through this book as I'd ordered it recently because Alan Lau, whom I know, and is the sister of the author, has illustrated this book. It's an innovative and interesting cook book to read because it contains not just recipes (although the recipes are explained well reflecting Anusasanan's years of experience being the food editor for Sunset magazine)but some great stories and history on the Hakka people, culture, and food.

    2. This is an interesting book on many levels. Firstly one explaining and sharing much of the Hakka ("guest people") cuisine from China and secondly for being inspired by cuisine from Hakka-families around the world, sharing cultural infusion and styles along the way.Beginning with a very detailed, yet easy-to-read, explanation about the who, what and why behind Hakka, which helps shine light on a relatively unknown element of Chinese culture and life, the book then gives a detailed look at the cui [...]

    3. Yes, this is my mom's book, but that's not why I'm giving it 5 stars. Mom's book is way more than a cookbook, although her recipes are the tightest you'll ever find. I watched her slave in her kitchen over and over until each was perfected. So yes, the recipes work and the food is good! But this is my family's history. It's my mom searching for her Hakka history through the food of her Popo, grandmother. There are vignettes of my great-grandmother coming through Angel Island, divorcing her husba [...]

    4. I'm going to post a blog review on this book for a variety of reasons. Borrowed it from the library and going to take it out again when I get some time later this summer. It is more than a cookbook.

    5. Would have been a great book if it is also accompanied by pictures of the food. I am Hakka myself and still need the visuals. Can't imagine how non-Hakka interpret the finished products

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