The Hakka Cookbook

“A documentation of how a cuisine has adapted to its surroundings, a fusion food out of necessity… Worth a read.” – Martha Cheng Honolulu Magazine “[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 “Cozy as a kitchen scrapbook, filled with recipes that simply work.” The Cleaver Quarterly

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.