Mastering Gyoza, Spring Rolls, Samosas, and More
Introduction -- 1
Essential and Handy Equipment • Ingredients •
Cooking Techniques • Tips for Success
1. Filled Pastas -- 20
2. Thin Skins -- 62
3. Stuffed Buns -- 90
4. Rich Pastries -- 108
5. Translucent Wheat and Tapioca Starches -- 130
6. Transformations of Rice -- 152
7. Legumes and Tubers -- 178
8. Sweet Treasures -- 192
9. Sauces, Seasonings, Stocks, and Other Basics -- 214
Resources -- 226
Selected Bibliography -- 227
Acknowledgments -- 229
Index -- 230
ANDREA NGUYEN is a 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. She is codirector of the Asian Culinary Forum, a new annual symposium (see asianculinaryforum.org). She lives in Santa Cruz, California.
IACP Cookbook Award finalist
One of NPR's Best Cookbooks of 2009
“Asian Dumplings is full of inspiration for vegetarians and
non-vegetarians alike. Samosas, lumpia, pot stickers, momo, gyōza,
wontons, and bāo in one volume? And diagrams for all the folding
techniques? Thank you, Andrea.” –Heidi Swanson, author
of Super Natural Cooking
“If it's a small, succulent parcel encased in dough, pastry,
batter, or leaves from anywhere between India and Polynesia, you'll
find a recipe and crystal-clear instructions for making it with
Andrea Nguyen's Asian Dumplings.” —Cooking Light, Favorite
Cookbooks, 2010
"Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide
array of dough-wrapped treats from China, Vietnam, Japan,
Philippines, India and Korea in this lavishly photographed homage
to the not-so-humble dumpling. . .Line drawings highlight shaping
techniques to make half-moons, pea pods, crescents and footballs.
Sections on sauces, seasoning and stocks, key ingredients and
essential equipment round out a superb collection. This alluring
and attractive book will appeal to a wide audience of home cooks
and trained chefs." —Publishers Weekly
“Until I began cooking from this remarkable book I had no idea that
preparing Asian dumplings was so easy and so satisfying. Andrea
Nguyen’s latest work is authoritative, fun, and filled with recipes
that yield insanely delicious results.” –James Oseland, editor
in chief of Saveur and author of Cradle of Flavor
“I was truly excited when I first picked up this book, a feeling
that quickly turned to awe. Andrea Nguyen introduces you to Asian
dumplings you never knew existed, makes you feel that you can’t
live until you try them, then takes your hand and, in admirably
lucid detail, shows you exactly how to make them. Asian Dumplings
is destined to become a classic–it’s already an instant must-have
for any Asian food lover.” –John Thorne, author of Outlaw Cook and
Mouth Wide Open
“Andrea Nguyen has done a remarkable job of guiding us through the
world of Asian dumplings, sharing their history and evolution and
providing plenty of user-friendly recipes. This beautiful cookbook
will make you want to throw a dumpling-making party every time you
turn the page.”
–Corinne Trang, author of Essentials of Asian Cuisine and Noodles
Every Day
“Andrea’ s humor, enthusiasm, and comforting pragmatism make me
want to bolt into my kitchen to knead and roll and wrap and steam
and bake and fry and, best of all, gobble. This book will make you
very, very hungry.” –Niloufer Ichaporia King, author of My
Bombay Kitchen
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