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.
Review Quotes: "Good cookbooks that delve into a single area of China's vast culinary culture are rarities. . . . The Hakka Cookbook easily vaults into this exclusive club. . . . Anusasananan weaves a tale around these foods, drawing us in and helping us not only understand what these foods taste and look like, but more important, why she loves them so. All of the Hakka classics are here for the first time in an English cookbook, as well as local specialties from the diaspora that flung Hakka descendants to the far corners of the world. It's a rich tapestry of stories, savory flavors and rich broths."-- "Zester Daily"