25,46 €
28,29 €
-10% with code: EXTRA
The Dumpling Galaxy Cookbook
25,46 € 
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From one of Eater's 38 best restaurants in America--which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City--comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You a kind of genius for creating miniature worlds of flavor and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushro…
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- Author: Helen You
- Publisher: Clarkson Potter Publishers
- ISBN-10: 1101906634
- ISBN-13: 9781101906637
- Format: 18.3 x 20.6 x 1.8 cm, hardcover
- Language: English
- SAVE -10% with code: EXTRA
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Description
From one of Eater's 38 best restaurants in America--which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City--comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You a kind of genius for creating miniature worlds of flavor and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. "Flushing jiaozi master Helen You's guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town."--New York magazine
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- Author: Helen You
- Publisher: Clarkson Potter Publishers
- ISBN-10: 1101906634
- ISBN-13: 9781101906637
- Format: 18.3 x 20.6 x 1.8 cm, hardcover
- Language: English English
From one of Eater's 38 best restaurants in America--which has been hailed by the New York magazine, Michelin Guide, and more for serving the freshest dumplings in New York City--comes the ultimate Chinese cookbook with 60 dumping recipes and dim sum-like sides. New York Times critic Pete Wells calls Helen You a kind of genius for creating miniature worlds of flavor and, indeed her recipes redefine the dumpling: Lamb and Green Squash with Sichuan pepper; Spicy Shrimp and Celery; Wood Ear Mushroom and Cabbage; and desserts such as Sweet Pumpkin and Black Sesame Tang Yuan. With information on the elements of a great dumpling, stunning photography, and detailed instructions for folding and cooking dumplings, this cookbook is a jumping-off point for creating your own galaxy of flavors. "Flushing jiaozi master Helen You's guide to what many consider the best shuijiao (or boiled Chinese dumplings) in town."--New York magazine
Reviews