Skip to main content



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.


  • Hardback 312 pages
  • Published 8 Oct 2012


Your Cart

Your cart is currently empty.
Click here to continue shopping.
Thanks for contacting us! We'll get back to you as soon as possible. Thanks for subscribing Thanks! We will notify you when it becomes available! The max number of items have already been added There is only one item left to add to the cart There are only [num_items] items left to add to the cart