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| Author |
|
|---|---|
| Cover artist | Susan E. Kelly (design and composition) |
| Language |
|
| Subject | |
| Publisher | University of Minnesota Press |
Publication date | 2009 |
| Publication place | United States |
| Media type | Printed cookbook |
| Pages | 296[1] |
| ISBN | 978-0-8166-5327-0 |
| OCLC | 286478281 |
| Website | hmongcooking |
Cooking from the Heart: The Hmong Kitchen in America is a Hmong American cookbook by Sami Scripter and Sheng Yang. Originally released by the University of Minnesota Press in 2009, it was the first commercially published Hmong cuisine cookbook.[2] In addition to recipes the book contains photography, history, cultural information, poetry, and prose. The book is written in English with Hmong interspersed for recipe names and ingredients. While it targets an English-speaking audience, the authors note that the recipes are not altered for Western tastes and are authentic Hmong recipes passed down for generations.
The book was designed, typeset, and produced by Wilsted & Taylor Publishing Services. Poetry and prose featured in the book are from Hmong American artists May Lee-Yang, Kou Lor, and Song Yang, and were originally published in Bamboo Among the Oaks: Contemporary Writing by Hmong Americans (2002) and the Hmong literary journal Paj Ntaub Voice.
Contents
editRecipes include
- Hmong sausage
- purple sticky rice
- pickled mustard
- 11 variations of pepper dip
References
edit- ^ "Cooking from the Heart: The Hmong Kitchen in America". JSTOR. Retrieved 12 November 2023.
- ^ Allen, Terese (26 June 2009). ""Cooking from the Heart" chronicles Hmong cuisine in America". Isthmus. Retrieved 12 November 2023.
External links
edit- Cooking from the Heart: The Hmong Kitchen in America on JSTOR
- Official website
- Cooking from the Heart: The Hmong Kitchen in America at University of Minnesota Press