Alan Lau and his wife Kazuko Nakane in China.
Some people voice disappointment over the lack of color photos illustrating every dish in The Hakka Cookbook. I love food photos, too. However, color photos cost a fortune to produce. I knew as a first time author, it would be hard to find a publisher willing to front a rather obscure book with a huge photo budget attached.
Steamed fish painting by Alan Lau
I had worked with food styling and photographing for decades and knew the time, cost, and frustration involved. I also knew like fashion, food photographs look dated quickly. So I envisioned the book with art instead of photos. I felt paintings would provide a more timeless elegance to the book. Also I have an artist in the family who could provide the art at a good price.
Pomelo painting by Alan Lau
My brother Alan Lau, a Seattle artist, toured China with me on my scouting trip and constantly captured scenes and inspirations along the way. The large pockets sewn onto the front of his shirt were big enough to hold notebooks and pens for a quick sketch or to record words for a poem. He has several painting styles. Some of his paintings possess a free, playful quality that I love. Often he paints with abstract abandon. For the book, he painted with a bit more control since the book’s budget limited him to one tint color. His art weaves a lovely visual trail throughout the pages. Many of his original paintings and color versions did not make it into the book but you can view some here.
Red chile painting by Alan Lau
Alan studied sumi-e (East-Asian brush painting) with Nirakushi Toriumi (Nanga School) in Kyoto, Japan from 1972 to 1974 and later received a B.A. in Art from the University of California in Santa Cruz in 1976. In the book, you will find many samples of his art. You will find his pea and pumpkin painting in the header of this blog. View this slide show to see how he creates his paintings in his tiny studio.
Thanks Alan for making The Hakka Cookbook look so beautiful!
An exciting new kind of Chinese cookbook is at the press. About 6 months ago, The Cleaver Quarterly, a magazine devoted to Chinese food and its diversity, invited me to contribute a recipe to their new project, The Illustrated Wok. Forty chefs paired with forty artists would produce a picture cookbook, illustrated with hand drawn art. Each recipe would be brought to life with colorful unique illustrations.
