The Dumpling: A Seasonal Guide

Overview

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.

Editorial Reviews

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.)

Author Information

Bio of Wai Hon Chu

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.

Bio of Connie Lovatt

No bio available for Connie Lovatt.

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Additional Info

Imprint

HarperCollins e-books

Filesize

3.55 MB

Number of Pages

432

eBook ISBN

9780061959400