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Dumplings - (Art of Entertaining) by Derek Bissonnette (Hardcover)
About this item
Highlights
- From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, this is the only dumpling cookbook you'll ever need.Explore the vast appeal of one of humanity's oldest meals with recipes from the heart of China to the coasts of Italy and everywhere else excellent taste prevails.
- About the Author: When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine.
- 224 Pages
- Cooking + Food + Wine, Regional & Ethnic
- Series Name: Art of Entertaining
Description
About the Book
From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, this is the only dumpling cookbook you'll ever need.Book Synopsis
From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, this is the only dumpling cookbook you'll ever need.
Explore the vast appeal of one of humanity's oldest meals with recipes from the heart of China to the coasts of Italy and everywhere else excellent taste prevails. This cookbook is the perfect present for every skill level, from wonton wannabes to dumpling demigods. With over 100 easy-to-follow recipes, you can become a dumpling master in no time!
In Dumplings, you will find recipes for delicious meals such as:
- Potato gnocchi
- Steamed Pork Buns
- Lobster Wontons
- Creamy Turkey Dumplings
- Tomato Soup with Spicy Hush Puppies
- Dudhi Kofta
No matter your personal taste and dietary preferences, you'll never run out of new recipes to try. From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, Dumplings is the only dumpling cookbook you'll ever need.
About the Author
When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook and Dumplings. Find out more at dbfoodphoto.com.