The Dumpling Galaxy Cookbook

Nonfiction, Food & Drink, International, Asian, Chinese, Professional
Cover of the book The Dumpling Galaxy Cookbook by Helen You, Max Falkowitz, Potter/Ten Speed/Harmony/Rodale
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Author: Helen You, Max Falkowitz ISBN: 9781101906644
Publisher: Potter/Ten Speed/Harmony/Rodale Publication: January 17, 2017
Imprint: Clarkson Potter Language: English
Author: Helen You, Max Falkowitz
ISBN: 9781101906644
Publisher: Potter/Ten Speed/Harmony/Rodale
Publication: January 17, 2017
Imprint: Clarkson Potter
Language: 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

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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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