The equipment section at the front of this cookbook has a brief bit of information on using "pocket makers" (also called turnover presses or dumpling presses), pierogi or ravioli makers, and cutting and sealing gadgets. There's a section on "simple pairings" (things you can throw into a pocket dough as a filling without needing a recipe-many leftovers work well).
There are yeast dough wrappers, pastry dough wrappers, and "ready-made" wrappers. Fillings include poultry, meat, seafood, cheese, vegetable, herb, and sweet.
Each dough section has a detailed list of instructions at the front. Then each actual dough recipe covers ingredients, oven temperature and baking time, and expected yields for different sizes of pockets. This way each recipe can fit on one small page, and a great number of recipes can fit into a relatively short space. The filling recipes are extremely simple. There's a short list of ingredients (most recipes make one to two cups of filling, which actually goes quite far) and usually a brief paragraph of instructions. Then there's a quick list of suggested wrappers for the filling and the pages you'll find them on.
The recipes in this cookbook are awfully good. What about a chicken curry filling, or a Moroccan chicken filling? How about an Italian ham filling, Asian pork filling, sausage eggplant filling, or bacon and cheese filling? There are meat pie recipes from various countries, a Chinese orange beef filling, tuna and cheese, crab and cream cheese, crab and cheddar, and ginger shrimp.
Or maybe you'd prefer herbed feta and walnut, cheese calzone, three cheese, tomato rice, spicy tomato cheese, mushroom, mushroom and cheese, broccoli cheddar, or similar cheese and vegetable fillings.
For a cookbook that's so incredibly simple, and fillings that take so little time to make, this is a delicious resource. The only real problems we noted were some amounts of salt and/or sugar that seemed low, and it's easy to fix those.
For those of you on a diet, don't despair too much. Most of these are meant to be baked, not fried. And if you stick with the yeast doughs rather than the pastry doughs, pick your fillings carefully, and do a little judicious substitution of cheeses and reduction of oils, they can be pretty healthy. Besides, by packaging the fillings in such small wrappers, it's easy to make sure you don't eat too much!
The ingredients are pretty common and easy-to-find, and until you start playing with the one or two recipes that call for things like crab, they're cheap too. We even found that a good handful of the recipes can be made from the ingredients already found in a well-stocked kitchen and pantry, so you can do some of this stuff on the spur of the moment.