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The Dumpling: A Seasonal Guide Hardcover – October 27, 2009

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Editorial Reviews

From Publishers Weekly

Chu, a cooking instructor at the Institute for Culinary Education, and Lovatt, a personal chef, offer a global perspective on dumplings, which they liberally define as being made out of some kind of dough, batter or starch and either steamed, simmered or boiled. They provide 135 dumpling recipes from all over the globe, with each labeled as to country of origin, and include an additional 60 recipes for soups, stews and sauces in which to use dumplings. Dishes are divided seasonally—with eight to 13 recipes for each month—when ingredients are at their natural peak. Recipes are arranged from easiest to most challenging. Offerings include January's Priest Stranglers with brown butter and sage; March's kasha and mushroom pierogi; August's corn tamales stuffed with stringy cheese and poblano; and September's wild grapes in dumplings. Desserts, such as July's banana cupcakes and December's chocolate tamales highlight the range of dishes. The authors also include substantial sections on ingredients, equipment, and folding instructions and illustrations. Cooks at all levels will delight in this book as they try their hands at familiar favorites as well as new dishes. 8-page color insert. (Nov.)
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“A fine new book...richly instructional. up, fling open your door and step out to sample this delightful, richly varied fare. Or stay at home, prop up your copy of The Dumpling, invite in a few friends and go traveling in your own kitchen.” (Nach Waxman, owner of Kitchen Arts & Letters)

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Product Details

  • Hardcover: 432 pages
  • Publisher: William Morrow Cookbooks (October 27, 2009)
  • Language: English
  • ISBN-10: 0060817380
  • ISBN-13: 978-0060817381
  • Product Dimensions: 7.9 x 1.3 x 10 inches
  • Shipping Weight: 2.2 pounds
  • Average Customer Review: 4.2 out of 5 stars  See all reviews (16 customer reviews)
  • Amazon Best Sellers Rank: #1,678,522 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

30 of 34 people found the following review helpful By Happy Girl on February 6, 2010
Format: Hardcover
Some general notes about the book -

There are recipes for all manner of dumplings, quasi dumplings, steamed breadstuffs desserty puffings, on and on. Brown bread will be found, but not a fritter. Noodle? Yes. Gingerbread? Yes. Puddings? Yes. Fishballs? No. What you will find is mostly things starch based. If you have in mind a meat dumpling, you may not find it here. You will find dumplings - some standard (like spaetzle or cornmeal dumplings) and some odd ducks (like pounded rice dumplings stuffed with strawberries).

Although the dumplings are arranged according to month, there is a handy dandy reference hidden in the back to look up your recipe by region, type or content. I mostly used this area to find what I wanted to cook. If I found myself casting about it kitchen looking for a project, I used the monthly reference and used months around my current month.

The other big pro of this book are the four primers up front. One is how to shape and wrap the dumplings. Then there is a full listing of ingredients and everything you need to know about them used in the recipes. Thirdly, an equipment list and what you'll use them for (more on that later). Finally a tips section including all things dough and cooking. All are well written, interesting and valuable, but most importantly the pages are grey tipped for easier reference.

The book is a little gimmicky with the sectioning of the dumplings by month. Yes, yes we all want to cook what is in season. You cannot look up the ingredient? Pish!
There are pitifully few photos. While that may not seem like a big deal, it would be nice to have pictures of techniques and what the dumpling should look like before and after cooking or after it.
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6 of 6 people found the following review helpful By Ohioan on January 15, 2012
Format: Hardcover Verified Purchase
I love the front portion of this book, which shows you, with very clear drawings and instructions, how to make, fold, wrap, and tie many different kinds of dumplings. I also, for the most part, love the recipes, which are fairly simple to make. What is off-putting to me is the special equipment supposedly needed for some of these recipes. I will NOT buy a spatzle maker just to make spatulas. I would prefer it if (as Happy Girl pointed out) the authors would suggest alternative ways or methods of making some of these dumplings, using things that most people have in the kitchen. Most people do not have spatzle makers and probably have no intention of getting them.

In any case, I do like the recipes though, frankly, I would prefer them to be organized according to type (fish, meat, vegetable) or country of origin. When they're organized by month, searching for all types of one kind of recipe (shrimp, say) is time-consuming.
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4 of 4 people found the following review helpful By Lori A. Gonzalez on January 3, 2011
Format: Hardcover Verified Purchase
Pretty good cookbook with a variety of recipes from different countries. Most things I made so far I was pleased with: steamed cornbread, Banh Tet, nine layer coconut tapioca cake. The Nigerian black eyed pea dumplings turned out more bland then what I hoped, but not bad. The sweet pineapple tamales, a TOTAL miss. I live in San Antonio, so I'll just keep helping the local economy by purchasing tamales already made, lol! I look forward to making more recipes. Another good (dare I say better?) book on dumplings is called "Asian Dumplings" by Andrea Nguyen. If you are mostly into asian dumplings, I would get that book instead. What I like about "Asian Dumplings" is that the instructions and tips are excellent, and the ingredients have weights next to them. (I have more success by weighing rather than measuring flours). Still, "Dumpling, A Seasonal Guide" has great instructions and excellent drawings on how to make the different folds. One tip from Asian dumplings I will share: if the recipe makes 12 dumplings, make your filling and divide it into 12 portions first, so you are putting the right amount in. When I made the nigerian black eyed pea dumplings, I had prepared and cut up all the banana leaves. The recipe called for so many rounded tablespoons of filling. Well, I must have rounded my spoonfulls TOO much, and ran out of filling and wasted banana leaves. If I would have divided up the filling in advance, it would've worked.
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By Katy M on December 13, 2014
Format: Kindle Edition Verified Purchase
Fabulous, buy this book!
This book is well written, well researched, well edited and proofread. There are clearly written and explained recipes of all countries and types from chicken and dumplings to pierogi to tamales to bread pudding. There is a chapter just for broths.
They explain why they chose the recipes they did, the ingredients and equipment, different folding techniques with illustrations, tips on preparation through storage.
The recipes are arranged by month with a clickable table of contents of the chapter headings and a clickable table of contents of the recipes at the beginning of every chapter, as well as a complete index (called "searchable terms.")
There are appendices which list the recipes by region and country, type and which are vegetarian.
I can't wait to get in my kitchen and cook some pierogi and tamales. I've been searching for recipes for both and, while I found some, have been disappointed in the choices available. This book has 3 pierogi recipes and several for tamales. Then I'll work my way through more. There are so many, good thing for freezers!
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