2013 was a wonderful year for The Hakka Cookbook. Thanks to the many people who supported the project, reviewed the book, sponsored events, and bought the book. A few highlights:

•  Named “Best Chinese Cuisine Cookbook in the World” by the Gourmand World Cookbook Awards in Paris.
• Appeared in the New York Times in a story by Mark Bittman.
• Within a year, a second printing of The Hakka Cookbook was ordered.
• The greatest reward of all was meeting so many Hakka all over the world (chee gah ngin).

Thank you all.  I wish you and your families Joyful Holidays!  May 2014 be filled with Good Health, Good Food, and Good Friends!