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The Hakka cookbook : Chinese soul food from around the world / Linda Lau Anusasananan ; art by Alan Lau ; foreword by Martin Yan.

by Anusasananan, Linda Lau, 1947-

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University of California Press, c2012.

Cooking, Chinese -- Hakka style.

Cooking, Chinese.

Hakka (Chinese people)

xviii, 293 p. : ill., map ; 24 cm.

Includes bibliographical references (p. 273-277) and index.

Introduction -- Popo's kitchen on Gold Mountain: California -- Hakka cooking in the homeland: China -- Leaving the mainland: Taiwan, Singapore, Malaysia, and Mauritius -- Across the Pacific: Peru, Hawaii, and Tahiti -- Multiple migrations: Toronto and New York -- Return to Gold Mountain -- The hakka kitchen -- The hakka pantry -- Basic recipes -- Table of equivalents.

"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."--From publisher.

Lau, Alan Chong.

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