“Cooking from the Heart: The Hmong Kitchen in America,” by Sami Scripter and Sheng Yang, is the first cookbook of its kind. Simple, earthy, fiery, and fresh, Hmong food is still a fairly unknown Southeast Asian cuisine in the United States.
Scripter and Yang have included more than 100 recipes in the book and have provided descriptions of unusual ingredients and cooking techniques.
Yang emigrated from Laos in 1979, where she became neighbors with Scripter. The book is published by the University of Minnesota Press and is available now.