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Vote for the February 2014 Cookbook of the Month!


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Vote for the February 2014 Cookbook of the Month!

BigSal | Jan 14, 2014 05:01 PM

Welcome to the voting thread for the February 2014 Cookbook of the Month. A total of 12 different books were nominated, with two coming out on top, but not by a landslide: Dumplings and Hakka cuisine. Which will reign supreme?

***While you mull over the choices, please give some thought as to whether you'd like to be our next coordinator. We will need someone new to step in with the March nominations thread (your first post will be around February 7). ***
Now back to our regularly scheduled program…

Our first nominee is THE HAKKA COOKBOOK: CHINESE SOUL FOOD FROM AROUND THE WORLD by Linda Lau Anusasananan. “Even if you have other Chinese cookbooks, it’s worth getting to know Hakka cuisine, because it’s mostly home style cooking, ideal to try in your own kitchen. In the book Anusasananan traces her roots and shares stories from the people she meets on her journey into her past…There are classic recipes for Fried Pork Hash Wontons, Salt Baked Chicken…and lots of vegetable dishes including Braised Mountain Mushrooms, Pickled Carrots and Radishes and Stir Fried Lettuce and Garlic.

“According to Anusasananan, the Hakka are like the ‘Jews of China,’ nomads who migrated from North-Central China to the South… Their cuisine is the food of the working person, robust and sometimes fatty. They use a lot of salt-preserved ingredients such as preserved vegetables, cured meats and soy sauce. The food is related to Cantonese, but more rustic. Famous Hakka classic dishes include Steamed Pork Belly with Preserved Mustard Greens, Stuffed Tofu, and Salt-Baked Chicken.” http://cookingwithamy.blogspot.com/20...

The second nominee is ASIAN DUMPLINGS by Andrea Nguyen. “Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.

“Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines.” http://tinyurl.com/lqw8exf

To view the nomination thread, please click here: http://chowhound.chow.com/topics/930519

To view the history of COTM and how it works, please visit this link:

Please cast your vote by checking the "recommend" box underneath your chosen title (one vote per hound please).

Voting will close on Tuesday, January 21st at 7 PM Central Time.

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