“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.
Chinese writers hone their craft on the other side of the Pacific
In Oysterville, squirrels sing like birds and raccoons roam like bears, according to renowned mainland Chinese writers Qingbang Liu and Yinong Xiao.