Tag Archives: gourmand world cookbook awards

Best Chinese cookbook in the world

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Give The Hakka Cookbook, Chinese Soul Food from around the World, recognized as the Best Chinese Cookbook in the World in 2012, to Hakka family and friends. The book outlines the Hakka history and defines Hakka identity. Or give the book to a cooking enthusiast who loves Chinese food and history. It’s a great holiday gift for the Chinese foodie.

The Hakka Cookbook awarded Best Chinese Cookbook in the World by Gourmand World Cookbook Awards
The Hakka Cookbook was recognized as the Best Chinese Cookbook of the World by the Gourmand World Cookbook Awards in 2012.

Through recipes and stories told by Hakka from all over the world, discover the unique Hakka history, culture, and cuisine. Find 140 recipes, including Hakka classics such as stuffed tofu, lei cha, and salt-baked chicken as well as easy Chinese comfort food. The beginner cook will find sections on cooking techniques, equipment, and ingredients. Paintings created by artist Alan Lau gracefully illustrates the book.

Check this link for sources on where to buy The Hakka Cookbook. It is widely available online. Some of the major sellers are Amazon.com, Books Kinokuniya, and University of California Press. Or ask your local book store to order The Hakka Cookbook for you.

Gift for the cook

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Best Chinese Cuisine Cookbook of the World 2012 -Gourmand World Cookbook Awards

Is there a cook on your holiday gift list who is interested in Chinese history and cuisine?  Do you have a Hakka relative or friend? Give them The Hakka Cookbook, Chinese Soul Food from around the World.

Through recipes and stories told by Hakka from all over the world, they can discover the unique Hakka history, culture, and cuisine. Find 140 recipes, including Hakka classics such as stuffed tofu, lui cha, and salt-baked chicken as well as easy Chinese comfort food. The beginner cook will find sections on cooking techniques, equipment, and ingredients.

Check this link for sources on where to buy The Hakka Cookbook. Generally, your local book store can order it for you. It is widely available online. Some of the major sellers are Amazon.com,  Kinokuniya Online Store Bookweb, and University of California Press.

Best Chinese Cuisine Cookbook in the World

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A couple of months ago I was notified that The Hakka Cookbook was the USA finalist and on the shortlist for the Chinese Cuisine category in the Gourmand World Cookbook Awards. The award ceremony would take place in Paris. At first, I thought Paris seemed an expensive trip to go for an award I was unlikely to receive. Yet, I might never have another chance for this experience. Any excuse to visit Paris seemed good enough, win or lose.

Last weekend we sat in a ballroom packed with people, some dressed in backless gowns, Japanese kimonos, or Russian costumes. Finalists were from all over the world— Malaysia, Australia, Mexico, Ireland, China, Turkey, India, South Africa. People were just as excited as if they were at the Academy Awards. As the awards were announced, the winners came to the stage, received a large certificate (sorry, no golden statue), and a brief chance to thank their supporters.

Shock, disbelief, joy–these emotions flooded through me as I heard the host of the ceremonies announce, “We have a tie for first place for best Chinese Cuisine Cookbook in the World.” I looked at the screen on stage and my book, The Hakka Cookbook appeared alongside China’s finalist Da Dong Artistic Conception of Chinese Cuisine. I couldn’t believe it, my modest book, which took years to find a publisher was awarded Best Chinese Cuisine Cookbook in the World for 2012. My husband was so shocked, he almost forgot to take photos as I walked to the stage to receive my award certificate.

The day after the awards, I compared the finalists in my category. Interestingly, the two first place winners were complete opposites. I would almost consider the book from China an art book. Big and beautiful with glossy pages of lush color photos of stylized dishes, it seemed to be made for the coffee table rather than the kitchen. Recipes were chef-oriented. The Hakka Cookbook, the only finalist without color photos, used duo tone paintings by my brother, Alan Chong Lau, to illustrate the pages. Detailed recipes for comfort food was written for home cooks. Yet the book also contained history, and stories about the Hakka, a people and cuisine rarely written about. Perhaps the judges awarded both of us for innovation in different ways, we both explored new territory in unique presentations. Whatever the reasons, winning made my trip to Paris, even sweeter.