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Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More

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Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More Cover

 

Synopses & Reviews

Publisher Comments:

Is there anything more satisfying than a well-made Asian dumpling?

Plump pot stickers, spicy samosas, and tender bāo (stuffed buns) are enjoyed by the million every day in dim sum restaurants, streetside stands, and private homes worldwide. Wrapped, rolled, or filled; steamed, fried, or baked–Asian dumplings are also surprisingly easy to prepare, as Andrea Nguyen demonstrates in Asian Dumplings.

Nguyen is a celebrated food writer and teacher with a unique ability to interpret authentic Asian cooking styles for a Western audience. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Lumpia (the addictive fried spring rolls from the Philippines) to Shanghai Soup Dumplings (delicate thin-skinned dumplings filled with hot broth and succulent pork) to Gulab Jamun (India’s rich, syrupy sweets).

Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; rice dumplings; legumes and tubers; sweet dumplings), Asian Dumplings encompasses Eastern, Southeastern, and Southern Asia, with recipes from China, Japan, Korea, Nepal, Tibet, India, Thailand, Vietnam, Singapore, Malaysia, Indonesia, and the Philippines.

Throughout, Nguyen shares the best techniques for shaping, filling, cooking, and serving each kind of dumpling. And she makes it easy to incorporate dumplings into a contemporary lifestyle by giving a thorough introduction to essential equipment and ingredients and offering make-ahead and storage guidance, time-saving shortcuts that still yield delectable results, and tips on planning a dumpling dinner party.

More than 40 line drawings illustrate the finer points of shaping many kinds of dumplings, including gyōza/pot stickers, wontons, and samosas. Dozens of mouth-watering color photographs round out Asian Dumplings, making it the most definitive, inviting, inspiring book of its kind.

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 www.vietworldkitchen.com and www.asiandumplingtips.com

Synopsis:

A guide to making authentic versions of the most popular regional dumplings also includes instructions for preparing dim sum favorites, in an illustrated reference that outlines such options as Spicy Potato Samosas and Shanghai Wonton Soup.

Synopsis:

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.

Table of Contents

Introduction — 1

Essential and Handy Equipment • Ingredients •

Cooking Techniques • Tips for Success

1. Filled Pastas — 20

2. Thin Skins — 62

3. Stuffed Buns — 90

4. Rich Pastries — 108

5. Translucent Wheat and Tapioca Starches — 130

6. Transformations of Rice — 152

7. Legumes and Tubers — 178

8. Sweet Treasures — 192

9. Sauces, Seasonings, Stocks, and Other Basics — 214

Resources — 226

Selected Bibliography — 227

Acknowledgments — 229

Index — 230

Product Details

ISBN:
9781607740926
Subtitle:
Mastering Gyoza, Spring Rolls, Samosas, and More
Publisher:
Ten Speed Press
Author:
Nguyen, Andrea
Subject:
General
Subject:
Regional & Ethnic - Asian
Subject:
Cookery, asian
Subject:
Dumplings.
Subject:
Asian
Subject:
Cooking and Food-Asian
Subject:
Cooking and Food-General
Subject:
main_subject
Subject:
all_subjects
Publication Date:
20090825
Binding:
ELECTRONIC
Language:
English
Pages:
240

Related Subjects

Cooking and Food » Baking » General
Cooking and Food » General
Cooking and Food » Regional and Ethnic » Asian

Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More
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Product details 240 pages Ten Speed Press - English 9781607740926 Reviews:
"Synopsis" by , A guide to making authentic versions of the most popular regional dumplings also includes instructions for preparing dim sum favorites, in an illustrated reference that outlines such options as Spicy Potato Samosas and Shanghai Wonton Soup.
"Synopsis" by , 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.
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