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The Hakka Cookbook - Chinese Soul Food from around the World [Anglais] [Relié]

Linda Lau Anusasananan
4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
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Détails sur le produit

  • Relié: 312 pages
  • Editeur : University of California Press (25 septembre 2012)
  • Langue : Anglais
  • ISBN-10: 0520273281
  • ISBN-13: 978-0520273283
  • Dimensions du produit: 22,6 x 18 x 3 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 210.411 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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Couverture | Copyright | Table des matières | Extrait | Index
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Commentaires client les plus utiles
4.0 étoiles sur 5 Must have for all Hakka ... 19 janvier 2013
Format:Relié|Achat vérifié
Most of Hakka dishes are in the book but some which are tipically home style are missing : salted fish with fuka, or tonka soup, rice wine soup with prawn and mushroom, etc...but it is a nice book for just married or young couple looking for hakka saveurs...perhaps need some photos...
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Commentaires client les plus utiles sur (beta) 4.6 étoiles sur 5  29 commentaires
13 internautes sur 13 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 So nearly a five star review 4 février 2013
Par I. Darren - Publié sur
This is an interesting book on many levels. Firstly one explaining and sharing much of the Hakka ("guest people") cuisine from China and secondly for being inspired by cuisine from Hakka-families around the world, sharing cultural infusion and styles along the way.

Beginning with a very detailed, yet easy-to-read, explanation about the who, what and why behind Hakka, which helps shine light on a relatively unknown element of Chinese culture and life, the book then gives a detailed look at the cuisine that defines Hakka. Mixing in fact, the author's own journey and, of course, experiences and dishes from around the world, the author mixes information together with the textual dexterity equivalent of a master chef, adding fine flavourings, textures and colour to make an incredibly powerful dish (book).

This does feel like a book you should not rush. In some ways it does not matter if you never will cook a single recipe from it, yet it would be a shame. As you read through the book you can begin to understand that not all "foreign" food is, in fact, that foreign what you look at it. Sure, localised spices, ingredients and influences prevail, but not to the extent of being totally alien and unrecognisable. Just taking one dish at random from the book "five-spice potatoes and Chinese bacon", said to be a Hakka version of meat and potatoes. Arrowhead (a crunchier, slightly bitter potato equivalent) can be used when available or, of course potatoes). A thicker sauce, a smokey-sweet-spicy bacon and a few spices. A different dish but then again not a radically different dish.

There is so much more to this book than just the 140-odd recipes. Personal stories, cultural references and fusional changes are all mixed in and around the recipes. Blink and you might miss a nugget or two of great information. The recipes themselves are very well written, detailed, explanatory and draw you in just by their descriptions alone. It would have been wonderful to have had colour photographs of the dishes - the omission of this is probably the only criticism here. Minor grumbles such as the lack of metric measures alongside their imperial counterparts (sticking a conversion table at the back is not the same) and a typical preparation/cooking time estimation are valid but the book's overall "wow!" factor manages to hide these things in the shadows. Just the lack of photographs take away a few exclamation marks from wow! One can just imagine how this would be with some scene-setting photographs of Chinese culture and each and every dish. It would easily be worth adding a few dollars to the price.

A detailed bibliography (for further reading) and a very comprehensive index round off this book. As it is, this book just squeezes in to get a five YUM (star) rating. With the aforementioned photography it would have been a slam dunk five YUM (and can we add a gold star?) rating, no doubt about it.
9 internautes sur 11 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Popo's cookbok 14 novembre 2012
Par Tinker - Publié sur
Format:Relié|Achat vérifié
My Hakka grandmother taught me by 'feel this' 'should taste like this.' This cookbook puts the recipes down so I can follow without having to rely on my memory. Plus, the history, culture, and stories are great! Lovely drawings, helpful tips. Makes me homesick for Popo's cooking. Thank you Linda for writing this
4 internautes sur 4 ont trouvé ce commentaire utile 
4.0 étoiles sur 5 A history lesson on my people + food 7 janvier 2014
Par vyk - Publié sur
Format:Relié|Achat vérifié
This rating is short of 5 stars due to the lack of pictures. I think this book would be taken to the next level if there were drool-worthy pictures in it. I do love the way this is written, from a historical perspective of the Han and Hakka peoples. My mom and her siblings are the last ones in our family to speak and understand Hakka, let alone cook amazing, hearty Hakka food. I bought this book to cherish some of the recipes that I ate growing up as a child. Highly recommend!
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 Great cookbook 19 juin 2013
Par VSW1013 - Publié sur
Format:Relié|Achat vérifié
I am a Hakka who miss eating Hakka food. I am glad to have found this cook book. I made a dish from this book and it tasted just like the one I've had back in my home country. Thanks for writing this great cookbook. I can't wait to make other dishes in the book.
4 internautes sur 4 ont trouvé ce commentaire utile 
5.0 étoiles sur 5 One of the best Chinese cookbooks I've ever bought 14 mai 2013
Par A. Gibb - Publié sur
Format:Relié|Achat vérifié
I have MANY, many cookbooks. And being a lover of every Asian cuisine, I have many, many chinese specific cookbooks. This is my favorite, all time chinese cookbook now. I am a fan of Grace Young's books, but this one, The Hakka Cookbook is a beautiful story about soulful chinese food - where it comes from.... and what it means to the author and her family. The recipes are simple, beautiful, and deliscious! I found a couple to make right away, and those were so terrific, I am now going back to the beginning and cooking my way THROUGH the cookbook. That is a first for me, and as an accomplished cook, I find the simplicity behind the recipes refreshing and tasteful. I love this cookbook....
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