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A World of Dumplings: Filled Dumplings, Pockets & Little Pies from Around the Globeby Brian Yarvin
Synopses & Reviews
From gnocchi to pierogi to wonton, the dumpling has become synonymous with comfort food around the world. Whether stuffed or unfilled, steamed or boiled, many countries have their own version of the dish. In this book, Barbara Gallani looks at the differences and similarities between the ways dumplings are prepared in a variety of cultures, addressing the contrast between the dumpling as an everyday meal and as a food for festive occasions.
First examining the etymology of the word and examining just what makes a dumpling a dumpling, Gallani moves on to recount the many ways we have come to love this simple comfort, sometimes even offering up monuments and poetry in its honor. Including traditional recipes for readers to make at home, she shows us what makes the dumpling special in so many ways. A great resource for food and history enthusiasts alike, Dumplings reveals unique insights into this widely consumed and celebrated food.
The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas--and many, many more.
With the first written reference to Italian ravioli dating back to 1182, dumplings have appeared throughout history in stories and have been kept alive through cultural tradition. Barbara Gallaniand#8217;s Dumpling: A Global History explores the unique history of the food across a wide variety of cultures. Examining the etymology of the word, as well as the food itself, Gallani reveals how this simple dish has inspired monuments and poems in its honor. In addition she analyzes the differences and similarities between how dumplings are prepared and eaten in each country, looking at the contrast between the dumpling as an everyday meal and a food for special occasions. This book shows what makes the dumpling special in so many countries and is a great resource for food enthusiasts and history buffs alike, allowing readers unique insight into this widely celebrated food.
Acclaimed photographer Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes to this unique cookbook.
Ever tried a Turkish ? Swedish ? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens to as far away as Uzbekistan and beyond. Starting with the basics of dough making, steaming, and frying, Yarvin provides mouth-watering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and--if you just can't stand the wait of making your own--ethnic neighborhoods where you can find dumplings ready-to-eat.
About the Author
Brian Yarvin is co-author of Cucina Piemontese (with Maria Asselle) and Farms and Foods of the Garden State (Hippocrene Books) and is an instructor of food and commercial photography. He has written about and photographed food for local and national periodicals nationwide and lives in Edison, NJ.
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