- Gebundene Ausgabe: 240 Seiten
- Verlag: Ten Speed Press (25. August 2009)
- Sprache: Englisch
- ISBN-10: 1580089755
- ISBN-13: 978-1580089753
- Größe und/oder Gewicht: 19,3 x 2 x 27,9 cm
- Durchschnittliche Kundenbewertung: 3 Kundenrezensionen
- Amazon Bestseller-Rang: Nr. 73.862 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
- Komplettes Inhaltsverzeichnis ansehen
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Englisch) Gebundene Ausgabe – 25. August 2009
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IACP Cookbook Award finalist
One of NPR's Best Cookbooks of 2009
“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. She divides her treasure trove of recipes by dough type, including filled pastas, thin skins, stuffed buns, rich pastries and more. Japanese pork and shrimp pot stickers, Filipino chicken and egg buns, and spicy potato samosas whet the appetite and show the diversity of the offerings she provides. Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. Nguyen includes recipes for making dough and wrappers from scratch, including rice sheet batter, wheat starch dough and basic dough, among others. She also showcases dessert dumplings such as fried banana spring rolls, and milk dumplings in cardamom and saffron syrup. 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. 75 full-color photos." (Oct.)
“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
“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
Über den Autor und weitere Mitwirkende
ANDREA NGUYEN is a food 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. Her first book, Into the Vietnamese Kitchen, was nominated for three James Beard and IACP cookbook awards. She lives in Santa Cruz, California.
Visit VietWorldKitchen.com and AsianDumplingTips.com.
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The dumplings I have made from Andrea Nguyen's book have been frighteningly delicious. The information is clearly presented with good line drawings to show you how and lovely photos to show what you're supposed to end up with. The ingredient lists are all minimal and easily obtained. You will make no large investments in items you will use once. (Don't you hate that about some cookbooks?) There are so many to chose from, the only problem will be making up your mind which one tonight. The door to delectable dumplings is now open.
This is a wonderful book. Thank you, Ms Nguyen.
I frequently visited Yangzhou in the past 10 years and while there, the owners of the factory I was working with would bring me to a very old place quite well known for all types of dumplings. If I am not mistaken the name of the restaurant is Fuchun Chaze which was established in 1885. This is where I tasted my first crab soup dumpling thinking it was soup with crab dumplings. At first I was not so sure what to do with it when it came with a straw, not knowing that the crab soup was inside the dumpling! This place was steeped with tradition and I always looked forward to having breakfast there (courtesy of my host who pulled strings to get a reservation every time). It always fascinated me watching the cooks make all the different types of shumai and baos through a glass window. I felt so privileged to have been to such a place.
This book will be a must in my cookbook collection and will be cherished as I go through the many recipes that I would love to try. I could only wish that all cookbook authors could be like Ms. Nguyen: clear and concise contents, notes on useful tips for success, enough pictures to whet up your appetite but not too much that the instructions fall short. I bao to you Andrea, and thank you for writing such a wonderful cookbook!
The ingredient list is expansive and detailed, with not only a very comprehensive list of authentic ingredients but plenty of ideas on substitutions or where to search for items when you aren't local to them. The equipment lists are simiarly accomplished, expansive but with plenty of information on substitutes or where to look when you want to invest. Beginners will find plenty of tips on how to get by with cheap or borrowed equipment (use a wooden dowel as a dumpling rolling pin) while masters will find hints about all the traditional or exotic items that could take preparation to the next level.
The basics are handled very well, with "mother doughs" for all the wrappers presented so that you can be prepared to stuff a given wrapper with whatever you might want. By the time you get to the actual recipes, the book has already given you all the necessary tools so that this is merely a chance to practice the skills you've already read up on. This is the way any great work about a specific cuisine should be.
I prepared potstickers and soup dumplings according to the book. The taste was absolutely perfect- eyes were rolling back in heads all around the room, and guests were stuffing themselves until they just couldn't eat any more. I was however a bit mystified by the amount of stuffing the book said to prepare- it seems like I made about twice as much stuffing as the recipe had me roll wrappers for. I admit my wrappers need some work, and with practics will certainly hold more, so the ratio probably isn't that far off. As beginner you may want to be prepared to refridgerate some leftovers until you can find a home for them, but otherwise the flavors are definitely there.
If you're a fan of dumplings (and/or, "filled pastas" in the Asian tradition) this book is a must-have.
To me this is an outstanding treatise on how to make, stuff, form, and cook some my favorite foods in the world. Literally, in the world.
The directions are clear, concise, accurate and detailed enough to insure a correct, finished, tasty product. The book is well laid out, easy to read and has enough interesting comments and sidebars to keep your attention. The photos and illustrations work well and really help you to visualize what you are trying to create.
Above all, the recipes work, are flavorful and lead you into making a whole lot more of these dumplings than you ever thought you'd make because once you have the basics down you start playing with the stuffing mixtures and creating some amazing food!