The Hakka Cookbook: Chinese Soul Food from Around the World

Join veteran food writer Linda Lau Anusasananan for a live cooking demonstration and discussion of her new cookbook, the first to explore the rich culinary traditions of the Hakka diaspora.

Linda Lau Anusasananan, a former editor at Sunset magazine, first learned about Hakka food in her grandmother's kitchen in Paradise, California. Wanting to write the first book on this rustic cuisine, the author traveled to her family's home in China, and later explored Hakka diaspora cooking in Hong Kong, Taiwan, Singapore, Malaysia, India, Jamaica, Peru, and North America. Her book is a collection of stories and recipes from more than 30 home cooks and chefs from around the world, highlighting how Hakka cuisine has adapted regionally, while retained a core technique and flavor. The Hakka Cookbook celebrates the distinct food culture of an estimated 75 million Hakka living in China and greater Asia, and in growing communities around the world.