The Dumpling

The Dumpling

4.0 10
by Wai Hon Chu, Connie Lovatt
     
 

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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

Overview

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. 

Editorial Reviews

Publishers Weekly
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.)

Product Details

ISBN-13:
9780061959400
Publisher:
HarperCollins Publishers
Publication date:
10/27/2009
Sold by:
HARPERCOLLINS
Format:
NOOK Book
Pages:
432
Sales rank:
658,921
File size:
1 MB

Meet the Author

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.


Connie Lovatt was born and raised in St. Thomas, U.S. Virgin Islands. A graduate of Sarah Lawrence College, she worked at Poets & Writers, Inc., as director of the New York Readings/Workshops program for a number of years before becoming a freelance literary consultant. She currently works as a personal chef specializing in vegetarian, vegan, and raw food cuisine.

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Dumpling: A Seasonal Guide 4 out of 5 based on 0 ratings. 10 reviews.
Anonymous More than 1 year ago
The recipes were great. So were the pictures. This is a five-star book.
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