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Pot stickers, gyoza, spring rolls, samosas – whether wrapped or rolled, steamed or fried, Asian dumplings are surprisingly easy to prepare, as Andrea Nguyen demonstrates in “Asian Duplings”. Her crystal-clear recipes for more than 75 of Asia’s most popular savory and sweet parcels, pockets, packages, and pastries range from Spicy Potato Samosas to Shanghai Wonton Soup. Organized according to type (wheat pastas, skins, buns, and pastries; translucent wheat and tapioca preparations; legumes and tubers; and, sweet dumplings), “Asian Duplings” also contains everything anyone needs to know about equipment and ingredients; techniques for shaping, filling, and cooking; plating and serving; and, ordering in restaurants.
Author Biography
ANDREA NGUYEN is a writer and cooking teacher whose work appears in the Los Angeles Times, San Jose Mercury News, and Saveur, where she is also a contributing editor. She is codirector of the Asian Culinary Forum, a new annual symposium (see asianculinaryforum.org). She lives in Santa Cruz, California.
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