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The Hakka Cookbook: Chinese Soul Food from around the World et plus d'un million d'autres livres sont disponibles pour le Kindle d'Amazon. En savoir plus
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The Hakka Cookbook - Chinese Soul Food from around the World (Anglais) Relié – 25 septembre 2012

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Descriptions du produit

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. Beginning in her grandmother's kitchen in California, Anusasananan travels to her family's home in China, and from there fans out to embrace Hakka cooking across the globe - including Hong Kong, Taiwan, Singapore, Malaysia, Canada, Peru, and beyond. More than thirty home cooks and chefs share their experiences of the Hakka diaspora as they contribute over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. This book likens Hakka cooking to a nomadic type of "soul food," or a hearty cooking tradition that responds to a shared history of hardship and oppression. Earthy, honest, and robust, it reflects the diversity of the estimated 75 million Hakka living in China and greater Asia, and in scattered communities around the world - yet still retains a core flavor and technique.Anusasananan's deep personal connection to the tradition, together with her extensive experience testing and developing recipes, make this book both an intimate journey of discovery and an exciting introduction to a vibrant cuisine.

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: 17,8 x 2,3 x 22,9 cm
  • Moyenne des commentaires client : 4.0 étoiles sur 5  Voir tous les commentaires (1 commentaire client)
  • Classement des meilleures ventes d'Amazon: 277.566 en Livres anglais et étrangers (Voir les 100 premiers en Livres anglais et étrangers)
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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 Amazon.com (beta)

Amazon.com: 34 commentaires
17 internautes sur 17 ont trouvé ce commentaire utile 
So nearly a five star review 4 février 2013
Par Autamme_dot_com - Publié sur Amazon.com
Format: Relié
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.
7 internautes sur 7 ont trouvé ce commentaire utile 
A history lesson on my people + food 7 janvier 2014
Par vyk - Publié sur Amazon.com
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!
11 internautes sur 13 ont trouvé ce commentaire utile 
Popo's cookbok 14 novembre 2012
Par Tinker - Publié sur Amazon.com
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
7 internautes sur 9 ont trouvé ce commentaire utile 
great new cookbook 20 novembre 2012
Par K. Marsalic - Publié sur Amazon.com
Format: Relié
I saw this book recommended in Martha Stewart Living. There are not enough books on regional Chinese cookbook and this one is superb, great recipes and beautiful drawings and a nice design! It follows the cuisine of Hakka from China through multiple migrations throughout the world. Highly recommend recipes for pickled greens and salt baked chicken. Also, the author's notes on how Hakka food has adapted to new places (Peru, Jamaica, India, Hawaii) are great.
5 internautes sur 6 ont trouvé ce commentaire utile 
Great cookbook 19 juin 2013
Par VSW1013 - Publié sur Amazon.com
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.
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