Linda Lau Anusasananan, recipe editor and food writer for Sunset Magazine for over thirty years, traveled to her family home in China, and then elsewhere in the Hakka diaspora, including Singapore, Malaysia, Peru, and the U.S., to explore ways in which this hearty style of cooking changed in response to hardship and migration yet retained the same core flavors. The Hakka Cookbook: Chinese Soul Food from Around the World (University of California Press), illustrated by the author's brother, Seattle poet and painter Alan Chong Lau, is a culinary resource, detailed guide, and a source of serendipity. Who knew there were so many ways to enjoy eating bitter melon? Alan Lau, author of Blues and Greens: A Produce Worker's Journal, will also be part of what should be a very delightful evening.
Event date: 
Friday, November 16, 2012 - 7:00pm
Event address: 
The Elliott Bay Book Company
1521 Tenth Avenue
98122 Seattle
By Linda Lau Anusasananan, Alan Lau (Illustrator), Martin Yan (Foreword by)
ISBN: 9780520273283
Availability: On Our Shelves Now
Published: University of California Press - October 8th, 2012