The story of Hakka cuisine is in excellent hands: the author is a veteran recipe writer and an explorer of her culture’s nomadic history. She takes us on a tasty tour, contextualizing recipes emerging from California, Peru, Tahiti, Toronto, China and beyond. Includes a glossary of staple ingredients, bringing flavours of intense heat and hints of bitter to our pantries.

Details:

• Hardback 312 pages
• Published 8 Oct 2012