Linda Lau Anusasananann was recipe editor and food writer for Sunset Magazine for 34 years. She also served as a special consultant to cookbooks such as Sunset Chinese, Sunset Oriental, Sunset Wok, Sunset Seafood, and Sunset Pasta. She was the president of the Association of Chinese Cooking Teachers and president of the San Francisco Chapter of Les Dames d'Escoffier. Artist Alan Lau wrote and illustrated Blues and Greens, a Produce Worker's Journal.

Foreword by Martin Yan List of Recipes Acknowledgments Notes to the Reader Introduction 1. Popo's Kitchen on Gold Mountain: California 2. Hakka Cooking in the Homeland: China 3. Leaving the Mainland: Taiwan, Singapore, Malaysia, and Mauritius 4. Across the Pacific: Peru, Hawaii, and Tahiti 5. Multiple Migrations: Toronto and New York 6. Return to Gold Mountain The Hakka Kitchen The Hakka Pantry Basic Recipes Table of Equivalents Bibliography Index

"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