“The rustic Hakka cooking of central China has sustained multiple migrations all over the world. Veteran food editor Linda Anusasanananan finds how far the cuisine has traveled, with dishes like Hakka Soup Noodles, from Jamaica.”
“Chapters follow Anusasananann's travels, and include essays and recipes that most readers will identify as simply Chinese but are actually benchmarks of Hakka fare. Dishes like salt-baked chicken, pork belly with preserved mustard greens and stuffed tofu appear alongside versions of fried wontons, steamed egg custard and assorted stir-fries. . . . What emerges is a comprehensive, yet accessible, look at a rarely explored group and the food that defines them.”
“Starting in her grandmother's kitchen, the author traces the culinary roots of the Hakka people, who were forced from China's Henan Province by invaders in 317 and have been part of a global diaspora ever since. Her recipes reveal how Hakka dishes have absorbed the flavors around them, from Jamaica, where Scotch bonnet peppers are added to soup noodles, to Peru, where yucca is substituted for taro in a steamed pork dish.”
"Hakka meals today carry decidedly global influences from Singapore, China, Hong Kong, Taiwan, and Malaysia. Anusasananan's recipes embolden you to finally create a party-worthy spread that includes a plethora of delectable and flavorful pickles, steamed black bean pork sliders and a yummy tray of garlic-chile eggplant sticks."
“For Chinese-Americans like myself, we’re all the better for its publication, too, because it includes so many recipes for dishes that we grew up with and still crave to this day.”
"The author, a food editor at Sunset magazine for 34 years, is adept at writing recipes, and the introductions to each merit careful reading for their addiitonal information on ingredients, cooking techniques, and serving."
“One of the most interesting Asian cookbooks released this year. . . . The book begs you to spend time with it."
“Fascinating . . . . The book contains recipes for classics, including tofu stuffed with ground pork, as well as dishes such as a Hakka-Jamaican goat stew with preserved-lime sauce, that tell stories of movement and adaptation. With Anusasananan’s book in one hand and a hot wok in the other, we too can taste what it means to be Hakka.”
“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. Alan Lau’s art gracefully weaves a visual trail through the pages.”
“Linda Anusasananan has written a remarkable cookbook, weaving together a poignant memoir and an in-depth exploration of Hakka cuisine. This work is an essential for any Asian cookbook library.” –Grace Young, author of Stir-Frying to the Sky's Edge
“Linda Lau Anusasananan’s heartfelt and honest tribute to the cuisine of her heritage illuminates how Hakka foodways deliciously endure and evolve in the face of transnational migration. In this era of fusion and local cooking, this is the real deal. The marvelous recipes inspire readers to dive in and explore.” –Andrea Nguyen, author of Into the Vietnamese Kitchen and Asian Tofu
“This beautifully written culinary gem illuminates the haunting history and culture of the Hakka, or the ‘guest’ people of China. Told as a personal journey, Linda Anusasananan’s cookbook presents a brilliant exploration of the inherent link between Hakka food and familial spirit; together these family recipes convey the simple, rustic and tasty flavor profile of a cuisine that has been long overlooked. This is more than just another cookbook.” –Joyce Jue, author of Savoring Southeast Asia
“We are fortunate to finally have a long-overdue Hakka cookbook. This lovely, well-researched book is loaded with flavorful, homespun foods from Hakka families around the world. It is the essential guide to Hakka culture and cuisine, filled with delicious, easy-to-prepare, healthful recipes.” –Jacqueline M. Newman, editor-in-chief of Flavor and Fortune
“A delicious food memoir balanced with personal anecdotes, history, and easy-to follow recipes, The Hakka Cookbook will delight any palate, from the connoisseur to the novice cook who wants to explore the unique cuisine of the Hakka people. Make room on the shelf for this must-have, well researched tome and let expert food writer Linda Lau Anusasananan guide you though her lifelong love affair with the cuisine she grew up with.” –Corinne Trang, author of Noodles Every Day and Essentials of Asian Cuisine
