Discover the diverse cuisine of China’s nomads in The Hakka Cookbook Veteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces this traveling kitchen in a history of multiply migrations. Beginning in het grandmother’s kitchen in California, Anusasananan travels to her family’s home in China and from there fans out to embrace Hakka food across the globe-including Hong Kong, Taiwan, Singapore, Malaysia, Canad, Peru and beyond. More than thirty home cooks and chefs share their experience of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties.
Alan Lau’s (her brother) gracefully weaves a visual trail throughout the pages.
University of California Press ISBN 978-0-520-27328-3
$39.95 cloth, 312 pages, 40 illustrations
BOOKSIGNING sponsored by THE WOK SHOP
Meet the author, Linda Anusasananan
Saturday, Nov. 3, 2012 Time: 12PM-3PM
77 Lupine Ave., SF, CA 94118 (Laurel Hts Dist)
Phone:415.752.9553 Food tasting/sampling
Book: Special Price $32.00 net, credit cards accepted