- Gebundene Ausgabe: 293 Seiten
- Verlag: University Press Group Ltd (25. September 2012)
- Sprache: Englisch
- ISBN-10: 0520273281
- ISBN-13: 978-0520273283
- Größe und/oder Gewicht: 17,8 x 2,8 x 22,9 cm
- Durchschnittliche Kundenbewertung: Schreiben Sie die erste Bewertung
- Amazon Bestseller-Rang: Nr. 167.376 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
Hakka Cookbook (Englisch) Gebundene Ausgabe – 25. September 2012
|Neu ab||Gebraucht ab|
Kunden, die diesen Artikel gekauft haben, kauften auch
Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.
Geben Sie Ihre Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.
Wenn Sie dieses Produkt verkaufen, möchten Sie über Seller Support Updates vorschlagen?
"A documentation of how a cuisine has adapted to its surroundings, a fusion food out of necessity. . . . Worth a read."--Martha Cheng"Honolulu Magazine" (11/09/2012)
"[A] fascinating journey. . . . [the book] offers a unique look at what has been called 'the Gypsy cuisine of China.'"--John Lekich"Books To Cooks.com" (11/15/2012)
A documentation of how a cuisine has adapted to its surroundings, a fusion food out of necessity. . . . Worth a read. --Martha Cheng"Honolulu Magazine" (11/09/2012)"
[A] fascinating journey. . . . [the book] offers a unique look at what has been called the Gypsy cuisine of China. --John Lekich"Books To Cooks.com" (11/15/2012)"
"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 Alle Produktbeschreibungen
Die hilfreichsten Kundenrezensionen auf Amazon.com
the gypsies of China. Both of us are 100% Chinese born in Panama. From
this background comes a few personal opinions. I found the book very
Informative and educational about the Chinese diaspora in which my grandparents
took part at the turn of the century. I enjoyed ambling down memory lane
as I read over the recipes and seeing my Mom once again cooking in her
kitchen and explaining it all to me with a little family history thrown in. Did I say,
My mom's father was Hakka and he taught Polo to cook his favorite dishes.
This is a very solid reference manual for people trying to learn basic homestyle Chinese cooking. The Hakka style of cooking is a distinct and separate cuisine from the other six or seven and that I am most familiar with in China and the three or four available in the United States.
What's more, is Hakka cooking is just plain fun and simple. If you are trying to learn to cook Chinese food, this would be a good introduction to food that you have never had on your table before that will really impress your friends. The lack of photographs of the finished dishes is the reason I only gave it 4 stars, because this would make it more difficult for beginning cooks to use. however, if you have been to enough Chinese restaurants you have an idea how it is supposed to look , and anyway, Hakka cuisine is not big on presentation.
The author does a great job off bringing you along with her family's journey from China into the United States at the turn of the last century and discovering different variations of Hakka cuisine from many different parts of the world.
The book in that fashion, is similar to Patricia Dunlop's book on Sichuan cooking "The Land of Plenty" and is a great read in this respect.