With book artist and brother, Alan Lau, at Book Larder in Seattle
Just one year ago on September 29, 2012, I officially launched The Hakka Cookbook, Chinese Soul Food from around the World at the Asian Art Museum in San Francisco. It was a bit like giving birth in public after a seemingly endless pregnancy, more than seven years. The long labor was worth it.
What a great year! The press has been good to the book, gaining attention even at some of the big names such as New York Times, Wall Street Journal, Associated Press, and Martha Stewart Living.
Cooking with Mark Bittman, NY Times writer.
The Hakka Cookbook was recognized as “Best Chinese Cuisine Cookbook in the World” in Paris, I’ve talked about the book on the radio and cable television and many book signing events. Bloggers wrote very thoughtful and appreciate reviews. Best of all, I have connected and met with Hakkas from all over the world. Just shy of its first birthday, the book is in its second printing.
Here’s a quick summary of year one for The Hakka Cookbook. For details on this list, visit this page.
“Best Chinese Cuisine Cookbook of the World”
- 21 Printed articles and reviews
- 24 Digital and blog articles
- 5 Best or Favorite Cookbook Lists
- 3 Radio interviews
- 1 Television/youtube interview
- 1 Cookbook Award
- 26 Book signing events
Thanks for all your support. Hope to meet you at a future event.
Last week in the April 1, 2017 edition of The New York Times digital feature “Our Ten Most Popular Recipes Right Now” I was surprised to find Stir-fried Pork and Pineapple from The Hakka Cookbook (page 92). A friend had alerted me to the publication. The recipe had come from an article that Mark Bittman had written in 2013 after he had visited my kitchen to cook with me from The Hakka Cookbook. Here’s the original story.
I had eaten this easy dish in a Hakka tea house in Taiwan. Stir-fry pork strips with fresh pineapple chunks, bits of crunchy black fungus, and hot chile slices. The dish reminds me of a purer, leaner, fresher take on sweet and sour pork. Give it a try.
