Dumplings = Love

- Reviews -

Do dumplings equal love? Well, ask anyone you give a plateful of the pork-and-homemade-kimchee mandu or gingery pork-and-cabbage gyoza from this cookbook, and you' ll probably get the answer, ' Are you kidding? Of course!' Food writer (and dumpling fanatic) Liz Crain guides readers through the key steps of making great dumplings--what tools and ingredients they' ll need, how to form different shapes, the nature of different dumpling doughs--before diving into a plethora of recipes (for both dumpling and dipping sauces) derived from cultures around the world. Classics like pork & shrimp shumai are present; so are pillowy Italian-inspired goat cheese dumplings in arrabbiata sauce, and shrimp & grits dumplings spiced up with homemade sambal. --Food & Wine Most people know me for barbecue, but I have an abiding love--make that obsession--for dumplings. Liz Crain walks you step-by-step through their preparation, bringing uncommon passion and creativity to her recipes in what may be the most charming book on dumplings ever written. I only wish she did takeout! --Steven Raichlen, author of The Barbecue Bible cookbook series and host of Project Fire and Project Smoke on PBSCrain' s perfectly-timed new cookbook shows how making dumplings can bring almost as much comfort as eating them. --The Oregonian I love dumplings, and Liz Crain makes them easy, accessible, and fun! --Sandor Ellix Katz, author of Wild Fermentation, The Art of Fermentation, and Fermentation as Metaphor If we are being perfectly honest here, dough scares me. Reading Dumplings Equal Love left me inspired and confident to mix, roll, and stuff some dough. Liz Crain' s easy style and gentle instruction had me convinced I could do this. Dumplings Equal Love is a recipe rich global journey with encouragement and permission to create your own rainbow of dumplings. So I did, deliciously and successfully. --Kirsten K. Shockey, author of four fermentation books including bestselling Fermented Vegetables and award-winning Miso, Tempeh, Natto & Other Tasty Ferments WE LOVE THIS BOOK! It is perfect for the serious cook (like Ann) and for the nowhere cook (like Stephen). It is a simple guide to huge flavors and what feels like endless variety. The book lays out the path through the forest to a world of eating we never would have tried on our own. Thank you. Thank you. Fun. Easy. Delicious. --Ann Tobolowsky, actor and director; and Stephen Tobolowsky, actor, writer, and cocreator of The Tobolowsky Files podcast

- Author Bio -

Liz Crain often writes on Pacific Northwest food and drink, and is the coauthor of Toro Bravo- Stories. Recipes. No Bull (McSweeney' s, 2013), author of Food Lover' s Guide to Portland (Hawthorne Books, 2014), coauthor of Hello! My Name is Tasty- Global Diner Favorites from Portland' s Tasty Restaurants with John Gorham (Sasquatch Books, 2017) and coauthor of Grow Your Own- Understanding, Cultivating, and Enjoying Cannabis with Nichole Graf, Micah Sherman, and David Stein (Tin House Books, 2017). She is the editor of True Portland- The Unofficial Guide for Creative People (Hawthorne Books, 2017). Her writing has appeared in publications such as Food & Wine, The Sun, the Guardian, Cooking Light, and The Progressive. Crain is also co-organizer of the annual Portland Fermentation Festival.

- Full Details -

Status:	No local stock, title imported to order
ISBN-13:	9781632172969
Published:	13 Jan 2021
Published In:	United States
Imprint:	Sasquatch Books
Publisher:	Sasquatch Books
Format:	Hardback
Height:	203mm
Width:	159mm
Pages:	176

- Delivery ETA -

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