The Dumpling, A Seasonal Guide

The Dumpling, A Seasonal Guide

Book - 2008
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Baker & Taylor
Offers 135 dumpling recipes arranged by month, including ideas for sauces, soups, and stews, in a book that includes such recipes as Wontons with Red Chili Oil, Chestnut Ravioli with Sage Butter Sauce, Matzo Balls in Beef Broth, Milk-Steamed Buns with Vanilla Sauce, and Large Cornmeal Dumplings. 15,000 first printing.

HARPERCOLL

In The Dumpling: A Seasonal Guide, Wai Hon Chu and Connie Lovatt have compiled the most comprehensive and wide-ranging anthology of dumpling recipes available, designed to teach anyone how to be a capable and intuitive dumpling maker.

The Dumpling includes not only American chicken and dumplings, German potato dumplings, and Chinese dim sum dumplings, but steamed puddings from England, leaf-wrapped dumplings from Asia and South America, layered tapioca dumplings from Thailand, corn-husk-wrapped tamales from Mexico and Central America, lavishly topped rice dumplings from Vietnam, simple and mouthwatering Caribbean dumplings, Middle Eastern dumplings smothered in rich sauces, steamed breads from East Asia, and oil-slicked chickpea dumplings from India.

Dumplings come in all shapes, sizes, and styles, including:

  • Dropped
    Butter-Tossed Spaetzle, Peach and Berry Grunt, Chicken Paprika with Dumplings
  • Rolled
    Cockles with Rice Dumplings in a Spicy Coconut Sauce, Lemony Lentil-Chard Soup with Bulgur Dumplings, Pounded Rice Dumplings Stuffed with Strawberries
  • Stuffed
    Cheddar Cheese and Potato Pierogi, Dumplings Stuffed with Pears, Figs, and Chocolate
  • Wrapped
    Leaf-Wrapped Rice Bundles Stuffed with Chicken and Peanuts, Pineapple-Pecan Tamales

Arranged by month, The Dumpling enables you to make a variety of dumplings all year long. With clear and instructive illustrations and photographs, Chu and Lovatt walk you through all the essentials of dumpling making, including extensive ingredient, equipment, and tip glossaries and helpful indexes: Dumplings by Region and Country, Dumplings by Type (Stuffed, Dropped, Wrapped, and more), and Vegetarian Dumplings. This encyclopedic book brings an exciting new dimension to one of our most beloved foods.



Publisher: New York, NY : William Morrow Cookbooks, [2008]
Edition: First edition
Copyright Date: ©2008
ISBN: 9780060817381
0060817380
Branch Call Number: 641.59 CHU
Additional Contributors: Lovatt, Connie
Notes: Includes index

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