Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Hardcover)
 
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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Hardcover)

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Item #: 11897810
    Is there anything more satisfying than a well-made Asian dumpling?

    Plump pot stickers, spicy samosas, and tender bao (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwi......more

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Is there anything more satisfying than a well-made Asian dumpling?

Plump pot stickers, spicy samosas, and tender bao (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.

Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets).

Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines.

Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitiv...

ANDREA NGUYEN is a food writer and cooking teacher whose work appears in the Los Angeles Times, San Jose Mercury News, and Saveur, where she is also a contributing editor. Her first book, Into the Vietnamese Kitchen, was nominated for three James Beard and IACP cookbook awards. She lives in Santa Cruz, California.

Author:
Nguyen, Andrea Quynhgiao
Genre:
COOKING / Methods / Gourmet
Audience:
General/trade
Format:
Hardcover
Pages:
234
Language:
English
Publisher:
Ten Speed Pr
Publish Date:
08/25/2009
Copyright Year:
2009
ISBN:
9781580089753
Height:
11.25 in
Wdth:
7.75 in
Thickness:
1.0 in
Unit weight:
2.22 lb
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  • Great Book

    Great book, very informative, the author takes the time to explain all the steps in extreme detail. You feel like you can accomplish all the recipes with no problems. The only problem i had was the condition of the book on shipment, the dust jacket and book edges were a little scuffed.

    • Would you recommend this to a friend? Yes
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