Linda Lau Anusasananan

Linda Lau Anusasananan is the author of The Hakka Cookbook, Chinese Soul Food from around the World (http://TheHakkaCookbook.com). The book was named "Best Chinese Cuisine Cookbook in the World" by Gourmand World Cookbook Awards in 2012. In this book she chronicled her journey to trace this diverse cuisine of China's nomads. Beginning in her grandmother's kitchen in California, Anusasananan traveled to her family's home in China, and from there fanned 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 shared their experiences of the Hakka diaspora as they contributed over 140 recipes for everyday Chinese comfort food as well as more elaborate festive specialties. The Hakka Cookbook was included in "Best or Favorite Cookbooks of 2012" in Martha Stewart Living, Saveur, Associated Press, Toronto Globe and Mail, and KCRW Good Food. Book was also featured in New York Times Magazine and Wall Street Journal. For more reviews see http:thehakkacookbook.com/press/ Anusasananan teaches Chinese cooking on food videos on www.grokker.com She also formerly worked at Sunset Magazine, a lifestyle magazine for people who live in the West, as a food writer and recipe editor for 34 years. There she created and tested thousands of recipes and wrote stories for the home cook. In 1987, she produced "From China's Kitchens to Ours," the first story written by an American magazine about home cooking in China. Her work has also appeared in Cooking Light, Yoga Journal, and Flavor and Fortune. Anusasananan has been past president of the San Francisco Chapter of Les Dames D'Escoffier and the Association of Chinese Cooking Teachers.