BOOK READING: The Hakka Cookbook: Chinese Soul Food from around the World by Linda Lau Anusasananan

Veteran 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.

Veteran 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. Anusasananan was the recipe editor and food writer for Sunset Magazine for 34 years and is the sister of Seattle-artist Alan Chong Lau, who created all the artwork for this book. Lau, wrote and illustrated Blues and Greens, a Produce Worker's Journal and his art appears at the Francine Seders Gallery in Seattle. Alan Lau will also be present.