I’d like to raise a virtual glass of bubbly to Linda Lau Anusasananan, whom I’ve known for years since her days as the recipe editor for Sunset magazine.

I’d like to congratulate her on a job well done for finally publishing her “The Hakka Cookbook: Chinese Soul Food from Around the World” (University of California Press), of which I recently received a review copy.

It’s a true labor of love and deliciousness that Lau Anusasananan spent more than five years working on. Her brother, artist Alan Lau, did the lovely illustrations of ingredients in the book.

For Chinese-Americans like myself, we’re all the better for its publication, too, because it includes so many recipes for dishes that we grew up with and still crave to this day.

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