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Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More (Englisch) Gebundene Ausgabe – 25. August 2009

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  • Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
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Produktinformation

Produktbeschreibungen

Pressestimmen

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.) 
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

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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Format: Gebundene Ausgabe Verifizierter Kauf
dieses englischsprachige Kochbuch zur Zubereitung von Dimsums, Wantan Tschen zum Fritioeren, Dumplings, ist genial. Die Grundteigherstellung wird exakt beschrieben und es gelingt perfekt! Die Füllungen sind sehr sehr lecker. Egal ob gebraten, -ja auch das, was ich nicht kannte, was aber die echte Chinesin wohl so tätigt- , gedämpft oder fritiert wird beschrieben, Ich kann das Buch nur bestens empfehlen
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Format: Gebundene Ausgabe Verifizierter Kauf
I have looked for Dim Sum Recipes all over the internet and have never been satisfied with a single one. I always found myself mixing up several recipes just to get to something I liked. With this book I can stop looking. As an extra added Bonus I also found recipes for Indian MoMo and Samosa.
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Format: Gebundene Ausgabe Verifizierter Kauf
bin begeistert - ein wirklich informatives und gutes Buch. ... .. ... .. . .. .. .. .. .. ..
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 4.6 von 5 Sternen 155 Rezensionen
251 von 255 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Asian Dumplings 12. September 2009
Von Lucy Dashwood - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I have no idea what made me buy this book as I had taken out several books on dumplings from the library last year and they were completely inadequate, confusing, uninspiring and poorly conceived. I couldn't even look inside this one to see what was in there, right? But, overcome with a desire for dumplings, I splurged.

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.
8 von 8 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen A MUST FOR DUMPLING ENTHUSIASTS! 29. Januar 2016
Von Lora Brady - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
This book surpassed my expectation in terms of content and depth of the main subject matter: Asian Dumplings! I accidentally came upon Andrea Nguyen's website when I was looking for the perfect bao recipe. I have been to many cities in mainland China where dumplings are what is bread to us here in the West but Ms. Nguyen generously touches in this book the multitude of cultures woven in the dumpling culture.
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!
4 von 4 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Perfect work on dumplings 1. Mai 2013
Von Michigoon - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
What Sushi: Taste and Techniques is for sushi, Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More is to dumplings. Concise, but with all the proper information so that anyone from a beginner to a master can benefit from a book that's light enough for travel.

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.
18 von 18 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Great steamed bun recipes 12. November 2009
Von GT - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I'd come across Andrea from another website (101 cookbooks) regarding Vietnamese cooking when I found out she had just published a book on dumpling. Growing up in Hong Kong, I've always loved the dumplings from dim sum and curbside food stands. I've always wanted to make my favorite dim sum items at home (e.g., siu mai, har gaw, char siu bao). Andrea's recipes are well-written and accessible, even providing tips on which brands of asian ingredients to buy. I've tried other recipes online for the shrimp dumplings (har gaws), but Andrea's recipe has come out the best. I'm still trying to perfect that dumpling skin (i.e., get it a thinner) but the first try came out great nevertheless. I have easy access to commercial wonton skins in Philly so I just used those for my siu mai. The best recipe so far has been the steamed buns. I've used two types of fillings so far - 1) pork and picked cabbage; 2) homemade char siu (from Gourmet cookbook). While the buns aren't as bleached white as the ones at the restaurants, I found the texture to be just as soft. They also freeze very well. I just pop the frozen ones into the microwave for a minute still in plastic wrap, and they taste like they were freshly steamed. I haven't worked my way through the rest of the cookbook yet, but the taro dumplings, another dim sum favorite, will be next on my list.
1 von 1 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen A Wonderful Cookbook 8. September 2015
Von 1hdflstfi - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
I love bao, I love dumplings and gyozas, pretty much anything flavorful wrapped in a tasty pastry.

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!
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