Monday, November 30, 2015
Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen Review
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.
I recevied a complimentary copy.
Andrea Nguyen is an author, teacher and consultant based in the San Francisco Bay Area. Born in Vietnam, she came to the United States at the age of six. Her first book publication was "Trip to Freedom," a short children's book on how her family came to America. Andrea's food writing has appeared in the Los Angeles Times, Wall Street Journal, Saveur, and Rodale's Organic Life where she is also a contributing editor.
Her first cookbook, "Into the Vietnamese Kitchen" was nominated for three 2007 James Beard and IACP cookbook awards. "Asian Dumplings" was her second cookbook with award-winning publisher Ten Speed Press. In March 2012, Cooking Light magazine selected both books for their Best 100 Cookbooks of the Past 25 Years award. Andrea's works comprised two of the seven cookbooks in the Asian category.
Andrea's third cookbook, "Asian Tofu" (2012) is an exciting work loaded with techniques and recipes, as well as personal stories of artisans, cooks, and chefs for whom tofu is a vital part of their lives; the book was a finalist for a 2013 IACP award. To bring Vietnamese food to a mainstream audience, Andrea wrote "The Banh Mi Handbook" (2014), which NPR named one of the best cookbooks of the year. She is currently working on a new book with Ten Speed Press (Crown/Random House) due out in winter/spring 2017.
All of Andrea's works are available as ebooks, with "Asian Dumplings" and "Asian Tofu" being also released as enhanced ebooks with additional video and audio content. She has collaborated with Chronicle Books to develop the Asian Market Shopper iPhone app, which helps cooks understand and select Asian ingredients.
Regardless of topic, Andrea unlocks the cuisines of Asia for cooks to explore, master, and savor.
Cassandra's Review- The cookbook is fun to browse, also the recipies are simple. You do have to buy alot of ingredients if your new to asian cooking and then can get pricey. This is a really well deisgned book.