The Dumpling : A Seasonal Guide.

ISBN:

9780061959400

Title:

Author:

Chu, Wai Hon.

Personal Author:

Chu, Wai Hon.

Edition:

1st ed.

Physical Description:

1 online resource (703 pages)

Contents:

Intro -- Tilte Page -- Dedication -- Contents -- Introduction -- Glossary of Ingredients -- Glossary of Equipment -- Tips -- Dumpling Fold Instructions and Illustrations -- January -- February -- March -- April -- May -- June -- July -- August -- September -- October -- November -- December -- Broths -- Acknowledgments -- Dumplings by Region and Country -- Dumplings by Type -- Vegetarian Dumplings -- Searchable Terms -- About the Authors -- Credits -- Copyright -- About the Publisher.

Local Note:

Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries.

Added Author:

Lovatt, Connie.

Format:

Electronic Resources

Electronic Access:

Click here to view book

Publication Date:

2009

Publication Information:

New York :

HarperCollins Publishers,

2009.

Available:*

Shelf Number	Material Type	Copy	Shelf Location	Status
641.815	1:E-BOOK	1	1:ON-DEMAND	Searching... Unknown

Bound With These Titles

On Order

Summary

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.

Reviews (1)

Publisher's Weekly Review

Chu, a cooking instructor at the Institute for Culinary Education, and Lovatt, a personal chef, offer a global perspective on dumplings, which they liberally define as being made out of some kind of dough, batter or starch and either steamed, simmered or boiled. They provide 135 dumpling recipes from all over the globe, with each labeled as to country of origin, and include an additional 60 recipes for soups, stews and sauces in which to use dumplings. Dishes are divided seasonally-with eight to 13 recipes for each month-when ingredients are at their natural peak. Recipes are arranged from easiest to most challenging. Offerings include January's "Priest Stranglers" with brown butter and sage; March's kasha and mushroom pierogi; August's corn tamales stuffed with stringy cheese and poblano; and September's wild grapes in dumplings. Desserts, such as July's banana cupcakes and December's chocolate tamales highlight the range of dishes. The authors also include substantial sections on ingredients, equipment, and folding instructions and illustrations. Cooks at all levels will delight in this book as they try their hands at familiar favorites as well as new dishes. 8-page color insert. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved