Simple, earthy, fiery, and fresh, Hmong food has been steadily gaining popularity across America. Originally published in 2009, Cooking from the Heart was the first cookbook to present the culinary traditions of the Hmong people as well as the cultural significance such traditions hold. This new paperback edition showcases the more than one hundred recipes that Sami Scripter and Sheng Yang gathered from Hmong-American kitchens, including color photographs of completed dishes and descriptions of ingredients and cooking techniques. The recipes are accompanied by anecdotes, aphorisms, and poems that demonstrate the importance of food and cooking in Hmong culture and offer intimate perspectives on Hmong immigrant experiences. The dishes featured in cooking from the Heart range from kab yob (egg rolls) and taub ntoos qaub (green papaya salad) to nqaij qaib hau xyaw tshuaj (chicken and herb soup for new mothers) and dib iab ntim nqaij hau ua kua (stuffed bitter melon).