When we talk about a favorite food, chances are it's a dish that stuffs one food inside of another. Think ravioli, pierogi, dumplings, enchiladas, samosas, crepes, blintzes - and many more. They have come into our culinary traditions from all over the world and made themselves at home. What is it about little balls of dough stuffed with all kinds of fillings that we love so much?
Author and stuffed-food aficionado Chris Fennimore thinks he knows. It's about the contrast of textures - the flaky and creamy in a single bite, or the rich with the mild. And the flavor pairings that transcend each individual element to create a unique magic.
Stuffed is a richly illustrated celebration of the amazing diversity and appeal of this simple universal concept, from humble to elegant. Inside, you'll find recipes for traditional stuffed doughs, but also stuffed vegetables, bread, pastries, seafood, meats, and sweets. Everything from arepas to zeppoli. The recipes and accompanying stories pay homage to generations of home cooks - many that speak of childhoods spent in the warmth of family kitchens where food meant love.
About the Author
For the past 25 years, Emmy and James Beard Award winner Chris Fennimore has been the producer and host of a series of cooking programs on public television (called "QED Cooks" in Pittsburgh and "America's Home Cooking" when episodes air around the U.S.). Unlike other cooking formats, these shows - and the resulting 100-plus cookbooks used in membership drives - invited viewers to send in their family treasures and share their kitchen wisdom.
For Stuffed Chris has included some of the best "stuffed" recipes from those home cooks. The rest of the recipes are his, collected over the years from family and friends and made his own -predominantly ethnic comfort foods with long and well loved traditions. His previous cookbook was Simple Pleasures (St. Lynn's Press, 2017)