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 Home | Books | Chinese Cooking


The Hakka Cookbook: Chinese Soul Food from Around the World by Linda Lau Anusasananan  
 
   
 
Product Code : BK1102
Category : Books
Sub Category : Chinese Cooking
Manufacturer :
Retail Price : $39.95
Sales Price : $35.00
Quantity :
     
 
Description

This book traces the journey of a Chinese-American food writer looking for the roots of her grandmotherís cooking. Her Popo (grandmother) was Hakka, the migratory Chinese pioneers, who spread throughout the world, bringing their traveling kitchen with them. Follow the global Hakka diaspora through their stories and taste their diverse cuisine through their recipes. This was the food that comforted their soul in their travels. † Explores history and cuisine of a rather unknown migratory group of Chinese known as the Hakka. Who are the Hakka?† Their history and spirit. What is Hakka cuisine? Origin, traveling kitchen, regional influences, adapting to new lifestyle, preserve traditional roots. † Provides recipes for easy everyday Chinese comfort food as well as more elaborate Hakka festive specialties. Typical Hakka dishes: Stuffed Tofu, Salt-Baked Chicken, Steamed Pork Belly with Preserved Mustard Greens, Stir-fried Tofu and Pork Hash, Stir-fried Bean Sprouts, Beef and Pickled Mustard Greens, Steamed Pork Hash, Wine Chicken, Stuffed Bitter Melon Soup, † Traces the Hakka diaspora through stories and recipes from home cooks and chefs worldwide. Recipes from China, Taiwan, Canada, America, Singapore, Malaysia, Jamaica, Tahiti, Mauritius, Hong Kong, India, Peru. † Recipes tested and developed by a professional food writer/recipe editor that worked at Sunset Magazine almost 35 years. † Preserves recipes for the next generation. Demystifies Hakka specialties into doable recipes. Provides information on tools, techniques, and ingredients of the Hakka kitchen and pantry. Learn about the tools, techniques, and basic recipes youíll need to cook Hakka food. Sections on the wok, steamers, clay pots, and cleavers tell you how to buy and use these tools. Learn how to season a wok, set-up a steamer, and cure a clay pot. Understand the fundamentals of stir-frying, deep-frying, braising, steaming, and cutting. Recipes for basics used in the Hakka kitchen include chicken broth, sweet soy sauce, chile sauce, and steamed rice. University of California Press, $39.95. Introductory price - $35.00† (2.5 lbs.)
 

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