The Hakka Cookbook: Chinese Soul Food From Around the World has given author Linda Lau Anusasananan the kind of success most cookbook authors can only dream about. A year after publication, The Hakka Cookbook has garnered positive reviews from the press, including The New York Times, The Wall Street Journal, Saveur and Martha Stewart Living. In February 2013, it was also recognized as The Best Chinese Cookbook in the world by the Gourmand World Cookbook Awards in Paris. And Chef Martin Yan wrote the forward for it.
After 34 years as a food writer and recipe editor at Sunset Magazine, Linda Lau Anusasananan knows her subject very well. Cupertino Library is honored to welcome Ms. Anusasananan to the Cupertino Library Story Room on Thursday, October 10th at 7 pm. Please join us for a lively, interesting discussion about the cuisine and culture of the Chinese nomads known as the Hakka. Linda's talk will conclude with questions and answers and a book signing. If you are interested in food, cooking and in Chinese culture, this event is perfect for you.