The Hakka Cookbook: Chinese Soul Food from around the World (Linda Lau Anusasananan) Central American First: Because they are universally

First: Because they are universally superior

printed in blue and green with wine list on verso

throughout from photographs and drawings

Also appearing is a brand new selection of frozen cocktails

and locally published a spiral-bound notebook of recipes for vegetarian dishes inspired by those she and fellow cooks served at their small restaurant co-op in Ithaca

The Hakka Cookbook: Chinese Soul Food from around the World (Linda Lau Anusasananan) Central American First: Because they are universallyVeteran food writer Linda Lau Anusasananan opens the world of Hakka cooking to Western audiences in this fascinating chronicle that traces the rustic cuisine to its roots in a history of multiple migrations. Beginning in her grandmothers kitchen in California, Anusasananan travels to her familys home in China, and from there fans out to embrace Hakka cooking across the globeincluding Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond.