Here's a duo of new Bay Area cookery titles worthy of space in that (compact, apartment) library of yours.
Linda Lau Anusasananan is a food writer and former Sunset Magazine cookbook consultant who used her own ethnic heritage as a backdrop to research The Hakka Cookbook (University of California Press, $39.95) , which covers the rustic cuisine based on Chinese nomads. Hakka meals today carry decidedly global influences from Singapore, China, Hong Kong, Taiwan, and Malaysia. Anusasananan's recipes embolden you to finally create a party-worthy spread that includes a plethora of delectable and flavorful pickles, steamed black bean pork sliders and a yummy tray of garlic-chile eggplant sticks. Fun party nugget? Chow Yun-Fat and Jimmy Choo are among the estimated 75 million Hakka living throughout the world.
The Whole Fish ($2.99) , from Marin houseboat resident and Sunset Magazine contributor Maria Finn, is a new E-book splashing with at least one catchy promise: improve our sex lives (at long last!). If you've always pined for a recipe for fish bacon, Finn has that as well. There's also info on ways to use the roe, bellies, skin and collar. The Whole Fish: How Adventurous Eating of Seafood Can Make You Healthier, Sexier, and Help Save the Ocean details how our world is interconnected and that the food choices eaters make can possibly improve "the complex ecosystem that supports the ocean." (It is a TED book, after all, so expect intellectual stimulation with those chef-driven seafood recipes.)