My Asian Dumplings cookbook won't be officially released until August 25, but Publisher's Weekly just issued a review today. Here's what they said:
Andrea Nguyen. Ten Speed, $30 (240p) ISBN 978-1-580-08975-3
Nguyen, author of Into the Vietnamese Kitchen, celebrates a wide array of dough-wrapped treats from China, Vietnam, Japan, Philippines, India and Korea in this lavishly photographed homage to the not-so-humble dumpling. She divides her treasure trove of recipes by dough type, including filled pastas, thin skins, stuffed buns, rich pastries and more. Japanese pork and shrimp pot stickers, Filipino chicken and egg buns, and spicy potato samosas whet the appetite and show the diversity of the offerings she provides. Line drawings highlight shaping techniques to make half-moons, pea pods, crescents and footballs. Nguyen includes recipes for making dough and wrappers from scratch, including rice sheet batter, wheat starch dough and basic dough, among others. She also showcases dessert dumplings such as fried banana spring rolls, and milk dumplings in cardamom and saffron syrup. Sections on sauces, seasoning and stocks, key ingredients and essential equipment round out a superb collection. This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs. 75 full-color photos.
What is Publisher's Weekly? A weekly trade news magazine whose audience includes publishers, librarians, booksellers, and literary agents. Publisher's Weekly has been in existence for 137 years — since 1872.
I'm particularly jazzed about the Publisher's Weekly comment that the book is for both home cooks and trained chefs. Last week, Pim of Chezpim.com and internationally acclaimed Chef David Kinch of Manresa Restaurant came over for dinner and we made onde onde, a Southeast Asian sticky rice dumpling filled with oozy palm sugar. They had lots of fun and got a sneak peek of the book too, peppering me with questions. Pim was delighted to see Thai dumplings in the recipe collection. At one point, David said to Pim, "We're going to use this at the restaurant. Do you have this book yet?" Their enthusiasm was music to my ears. What more can a cookbook author ask for?