EDITORIAL REVIEW: *The Dumpling: A Seasonal Guide* by Wai Hon Chu and Connie Lovatt is the most comprehensive collection of dumpling recipes ever produced. Discovering that dumplings—as a category of food—have never been properly defined, Chu and Lovatt developed a definition that takes into account the ingredients, cooking methods, and shapes that most commonly define dumplings, not just in a particular region or culture, but around the world. *"A dumpling is a portion of dough, batter, or starchy plant fare, solid or filled, that is cooked through wet heat, and is not a strand or a ribbon"* This exciting collection shows us that not only are pot stickers, pierogis, and shao mai dumplings but so too are tamales, steamed cakes, and steamed breads. From Chickpea Dumplings in a Tomato Sauce (India) to Leaf-Wrapped Rice Packages Stuffed with Peanuts and Sausage (China), from Chocolate Tamales (Mexico) to a "Napkin" Bread Dumpling with Cherries (Austria), from Cloud-Shaped Bread Buns (Tibet) to Potato Dumplings with Cabbage Layers (Hungary), dumplings, whether steamed or simmered, are as fun to make as they are to eat. A truly passionate exploration of every dumpling type imaginable, *The Dumpling* contains dessert varieties, dumplings for gifts or entertaining, dozens of vegetarian and vegan options, fast and easy dumplings, as well as 21 pages of step-by-step dumpling making-illustrations. Arranged by month so as to encourage all of us to cook dumplings seasonally and year round, *The Dumpling* contains a recipe for every taste bud, table, and occasion. Chapters 10, 11, and 12 October No-Fuss Potato Dumplings • Spiced Carrot Pudding • Collard Greens with Corn Dumplings • Chicken Paprika with Dumplings • Bean Soup with Tiny Dumplings • Chickpea "Fish" in a Spicy Onion Sauce • Bacon and Sage Roly Poly • Daikon Cake • Cheddar Cheese and Potato Pierogi • Lentil and Onion Pierogi • Potato "Tamales" Stuffed with Chicken and Jalapeno • Beef-Stuffed Plantain Balls in a Cassava-Corn Soup November Dumplings and Cocky’s Joy • "Napkin" Bread Dumpling • Turkey Stew with Stuffing Dumplings • Cranberry Pudding • Lord Randall’s Pudding, An Apricot Dessert • Sticky Toffee Pudding • Potato Dumplings with Crouton Centers • Country Cabbage Soup with Large Cornmeal Dumplings • Philadelphia Pepperpot Soup with Dumplings • Large Beef- and Spinach-Filled Dumplings in Beef Broth • Dumplings Stuffed with Pears, Figs, and Chocolate • Pumpkin and Lentil Ravioli with Browned Butter and Rosemary • "Little Ear" Dumplings Stuffed with Mushrooms in a Beet Soup December Root Vegetable Bread Dumplings • Clootie Dumpling • Starchy Coconut Stew with Slippery Rice Balls • Guava Duff • Potato Dumplings with Cabbage Layers • John in the Sack • Classic Christmas Pudding • Chocolate Tamales • Siberian Meat Dumplings • Chestnut Ravioli with Sage Butter Sauce • Chicken-Filled Dumplings in an Escarole Soup • Dumplings Stuffed with "Stewed" Breadcrumbs
General,Cooking,Wine,Regional & Ethnic,Courses & Dishes,Bread,Courses & Dishes - Bread,Seasonal,International,Cookery; International,Dumplings,Regional & Ethnic - General,International And Ethnic Cookery

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Wai Hon Chu and Connie Lovatt

HarperCollins Publishers

Longman Publishing

1st ed., New York, NY, New York State, 2008

United States, United States of America

PS, 2009

lg_fict_id_450123

lg809930

{"isbns":["0060817380","9780060817381"],"last_page":432,"publisher":"William Morrow Cookbooks"}

Includes index.

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 TamalesArranged 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.

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 Chuwho 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.

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

2011-11-04