The Dumpling is the most comprehensive and wide-ranging anthology of traditional recipes available for those who love dumplings in every shape, size, and variety. Wai Hon Chu—who has worked in the in the kitchens of March, Clementine, and The Russian Tea Room, and is creator of El Eden Chocolates, named Best Gourmet Chocolate by New York Press—and Connie Lovett take dumpling aficionados on a culinary tour around the globe, offering more than 100 mouthwatering recipes that cover the full range of dumpling possibilities.
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The Dumpling: A Seasonal Guide by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced.
Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world.
"A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"
This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat.
A truly passionate exploration of every dumpling type imaginable, The Dumpling contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, The Dumpling contains a recipe for every taste bud, table, and occasion.
Chapters 10, 11, and 12
No-Fuss Potato Dumplings · Spiced Carrot Pudding · Collard Greens with Corn Dumplings · Chicken Paprika with Dumplings · Bean Soup with Tiny Dumplings · Chickpea "Fish" in a Spicy Onion Sauce · Bacon and Sage Roly Poly · Daikon Cake · Cheddar Cheese and Potato Pierogi · Lentil and Onion Pierogi · Potato "Tamales" Stuffed with Chicken and Jalapeno · Beef-Stuffed Plantain Balls in a Cassava-Corn Soup
Dumplings and Cocky’s Joy · "Napkin" Bread Dumpling · Turkey Stew with Stuffing Dumplings · Cranberry Pudding · Lord Randall’s Pudding, An Apricot Dessert · Sticky Toffee Pudding · Potato Dumplings with Crouton Centers · Country Cabbage Soup with Large Cornmeal Dumplings · Philadelphia Pepperpot Soup with Dumplings · Large Beef- and Spinach-Filled Dumplings in Beef Broth · Dumplings Stuffed with Pears, Figs, and Chocolate · Pumpkin and Lentil Ravioli with Browned Butter and Rosemary · "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup
Root Vegetable Bread Dumplings · Clootie Dumpling · Starchy Coconut Stew with Slippery Rice Balls · Guava Duff · Potato Dumplings with Cabbage Layers · John in the Sack · Classic Christmas Pudding · Chocolate Tamales · Siberian Meat Dumplings · Chestnut Ravioli with Sage Butter Sauce · Chicken-Filled Dumplings in an Escarole Soup · Dumplings Stuffed with "Stewed" BreadcrumbsAbout the Author:
Wai Hon Chu was born in Hong Kong and now lives in New York City's Chinatown. After graduating from the City University of New York, he pursued his culinary training at the Art Institute of New York and has cooked in a number of prominent restaurants in Manhattan. In 1999, he launched El Eden Chocolates, which grew into an East Village storefront offering more than twenty-five truffle varieties nationwide. Chu currently works as a cooking instructor at the Institute of Culinary Education, the Natural Gourmet Institute, and the Bowery Culinary Center at Whole Foods Market.
Connie Lovatt was born and raised in St. Thomas, U.S. Virgin Islands. A graduate of Sarah Lawrence College, she worked at Poets & Writers, Inc., as director of the New York Readings/Workshops program for a number of years before becoming a freelance literary consultant. She currently works as a personal chef specializing in vegetarian, vegan, and raw food cuisine.
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