"If you had to define Hakka fare in a few words, you could say that it's a form of Chinese peasant food. You wouldn't be doing it justice, though. . . . Northern California-born Linda Lau Anusasananan explores her heritage through cooking. The result is more than a collection of recipes; it is a chronicle of the effects of diaspora and assimilation as reflected on the plate. . . . Covering classic dishes like salt-baked chicken, pork belly with mustard greens and stuffed tofu, she also looks at how these foods have evolved in different locales. Newer inventions–tangra masala beef from India, stuffed bitter melon in tomato sauce from Trinidad, a goat stew with preserved lime sauce from Jamaica–offer lessons in innovative adaptation and a chance to sample untried flavor thrills."– "Wall Street Journal"