Let me introduce myself. My name is Linda Lau Anusasananan. I know it is a mouthful. Lau is my maiden name, just three letters. People often misspelled this short name. Imagine the confusion when I married my Thai husband and added Anusasananan. It’s twelve letters long. The name goes on and on but it’s easier to say than you think. Let me break it down for you: A-nu-sa-sa-na-nan. Some people just call me Linda A. or Linda Lau A.
I spent more than thirty four years writing about food for Sunset Magazine, a lifestyle primer on how to live in the Western United States. As Recipe Editor and food writer, I wrote food stories and developed and tested thousands of recipes for the home cook. I loved exploring ethnic cuisines, especially Asian. In 1987 I convinced my editor to let me go to China and as a result produced “From China’s Kitchens to Ours,” the first story written by an American magazine about home cooking in China. I also served as a special consultant to cookbooks such as Sunset Chinese, Sunset Oriental, Sunset Wok, and contributed to the Sunset Cookbook annuals and other publications. My articles have also appeared in Cooking Light, Flavor and Fortune, Yoga Journal, Zester Daily, and specialfork.com
I am a Chinese cooking expert on grokker.com Register to see videos of some recipes from The Hakka Cookbook as well as other popular Chinese dishes. Click here to see a video on youtube.
I was born in the America but my ethnic roots are Chinese. Although I ate a lot of Chinese food growing up, typical American foods such as chicken pot pies, spaghetti, and tacos were also frequent fare. So I’m sort of an east-west gal. I love Asian foods but most of my cooking experience comes from working at Sunset Magazine. I like to demystify ethnic recipes for home cooks and Western tastes.
I am a charter member of Les Dames d’Escoffier. I was also a longtime member of the San Francisco Professional Food Society and Association of Chinese Cooking Teachers. In the past I served as president of the San Francisco Chapter of Les Dames d’Escoffier and the Association of Chinese Cooking Teachers.
【 Invitation to Contribute to Our Hakka Cultural Magazine 】
Dear Linda Lau Anusasananan,
Greetings from Taipei!
My name is Silver, and I am the editor of the Hakka Cultural Quarterly, published under the Taipei Hakka Affairs Council.
In 2025, we are launching a special project inviting Hakka writers from around the world to share their life stories. We hope to gather these beautiful memories of Hakka culture and offer them as a source of inspiration for future generations.
This summer, our issue will focus on “Hakka Food,” and we would be truly honored if you could contribute an article. May I also kindly ask if you write in Chinese as well as English?
We sincerely hope to have the privilege of featuring your work. I look forward to hearing from you.
Thank you very much for your consideration.
Warm regards,😊
Silver
Dear Silver,
I am honored by your request. I would be happy to contribute an article to your magazine, however I cannot write in Chinese. If you want an article in English, let me know what you would like to see–length of article, subject, deadline, etc.
Cordially,
Linda
Hi Linda your cookbook was on my wish list & lo n behold Santa traveled in his sledge all the way from NZ to the UK and dropped in thro my chimney on Christmas Day. I am over the moon with the gift of your book. I too am of Hakka stock – don’t be put off by my name. Chi kar ngin
James, Thanks for your kind comments. I’m so happy that you like The Hakka Cookbook. Happy New Year!
Linda