Andrea, Author at Asian Dumpling Tips

Behind the Scenes of a Cookbook Photo Shoot

Cookbooks of the past didn’t have photos but nowadays, photos help to set the visual tone for a cookbook. They’re an integral part of the publication. In fact, people often ask me, “Does your cookbook have pictures?” Some have remarked that they won’t buy a cookbook unless there are pictures.

If you took a look at the Asian Dumplings preview pages and are curious about what went into obtaining the shots, this post is for you. It was originally posted on VietWorldKitchen.com in January, but I’ve updated a few things. I learn from every photo shoot I’m on and hope that the information here is useful to you, whether you’re a food professional or not.

Asian Dumplings Cookbook: Sneak Preview!

Asian Dumplings Cookbook

Last month, I received an advance copy of Asian Dumplings from my publisher, Ten Speed Press. Even though I’d pored over the black and white proofs numerous times before we went to print, nothing ever prepared me for holding the actual bound book in my hands I named the first copy “Number 1” just like in Star Trek. It’s the copy that I’ll reach for to cook from, reference, and read.

Like a proud parent, I’ve shown off Number 1 to guests at our home, taken it to dinner parties, and presented it to my family. Asian Dumplings is a terrific collection of more than 75 recipes and about the same number of full-color photographs and hand drawings. As the author, of course I’m biased, but the reality is that I can’t wait to share the doughy revelations with others.

The book hits the shelves on August 25 but Ten Speed Press won’t let me have any other copies before then! However, I convinced them to allow me to post the following PDF files for you to have a sneak peek at the insides of the book:

Title page – On the left are Taro Puffs (wu gok), which I thought would be as hard to master as Shanghai soup dumplings (xiaolongbao), but they came together magnificently. Better yet, they’re superior to what you’d get at most dim sum houses.

Master shape drawings – To help cooks make handsome dumplings, I offer about a dozen set of instructions for master shapes. Each master shape comprises detailed written instructions and old-fashioned line-drawings (dumpling fillings are not very photogenic). All drawings were rendered from photos that I took of myself making the dumplings. The PDF here shows the Closed Satchel and a dumpling shaped according to the instructions, Nepalese Fresh Cheese and Vegetable Momo with a Spicy Roasted Tomato Sauce.

Har gow partial recipe – Most cooks think of Cantonese dim sum as representing Asian dumplings so I made sure to include perennial favorites such as translucent shrimp har gow dumplings. Guess what? They freeze well too.

Samosa partial recipe – The world of Asian dumplings is vast and so is my definition of Asia, which includes East, Southeast and South Asia. Indian, Tibetan, Nepalese and Mongolian recipes are part of the cookbook, just as those of Thailand, Malaysia, Indonesia, Vietnam, Korea, Japan, and China. Don’t forget that India is chock full of amazing dumplings like samosas, pictured with Tamarind Date Chutney and Fresh Mint Chutney.

No author works alone. Asian Dumplings benefited from an amazing team at Ten Speed Press, including editor Clancy Drake and designer Betsy Stromberg. As for the fabulous photographs, they’re the work of photographer Penny De Los Santos, food stylist Karen Shinto, and prop stylist Natalie Hoelen; if you’re interested I’ve posted an inside glimpse of the cookbook photo shoot. Additionally, thirteen (13) dutiful recipe testers made sure that the recipes work and taste good!

Read, cook and enjoy!

Related information:

About the Asian Dumplings Cookbook

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Thanks for your interest in the Asian Dumplings cookbook. Get the scoop on this page!

About me: My background, obsession with dumplings, how I wrote the book
Press release: from publisher Ten Speed Press (Random House)
Preview pages: PDF files offer a glimpse at the recipes, photos, and design
Cookbook photo shoot: An insider’s look at what went into producing the photos
Related events: See the schedule of Classes and Events

Many people contributed their professional expertise, including: Clancy Drake (editor), Betsy Stromberg (designer), Penny De Los Santos (photographer), Karen Shinto (food stylist), Natalie Hoelen (prop stylist) and Ann Miya (illustrator). The following recipe testers helped to refine the flavors and techniques: Mare Anderson, Lillian Chou, Alex Ciepley, Victor Fong, Georgia Freedman, Sue Holt, Doug Jeffery, Susan McCombs, Al Meyers, Candace Grover, Susan Pi, Karen Shinto, Makiko Tsuzuki, and Lea Yancey.

To purchase Asian Dumplings, visit neighborhood bookstores and retailers such as Barnes and Nobles, Amazon, Powell’s and Jessica’s Biscuit.

There are also ebook editions of Asian Dumplings too! On March 22, 2010, Ten Speed Press released two versions of Asian Dumplings, a regular ebook and an enhanced ebook that includes 12 how-to videos!

The iTunes bookstore has the enhanced edition whereas Amazon has separate pages for the enhanced and Kindle editions. If you prefer other ebook readers or platforms, Barnes & Noble’s Nook store, Google eBookstore, and other ebook retailers are carrying the regular ebook. For more details on the process of putting together the ebook, see this post.

Reviews:

2010 Finalist

2010 Favorite Cookbooks

Best 10 Cookbooks of 2009

Winter 2009 Gift Guide

“…traditional publishers are adding video to their e-books, too. One of the best I’ve seen lately is Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More by Andrea Nguyen. “
– Lynn Andriani, Publisher’s Weekly, 4/18/11 (full review)

“If it’s a small, succulent parcel encased in dough, pastry, batter, or leaves from anywhere between India and Polynesia, you’ll find a recipe and crystal-clear instructions for making it with Andrea Nguyen’s Asian Dumplings.”
– Phillip Rhodes, Cooking Light, Favorite Cookbooks of 2010

“I just wanted to let you know that I am really enjoying Asian Dumplings. Your instructions are so clear and precise, they’re a joy to follow. So far I’ve only made vegetarian steamed dumplings (came out perfectly), but this afternoon I’m going to attempt my own dumpling skins and make some potstickers. . . . I spent 8 years in Hong Kong, south China and Taiwan and always loved watching dumpling-makers, and of course, sampling their wares. Well, out I go to locate a tortilla press . . .”
– Jennifer Miller, a reader in Montreal, via email

“I began mooning over Andrea Nguyen’s cookbook, Asian Dumplings, before it came out. I’ve owned it since December 25th, and I’ve read it cover to cover several times.”
– Cara, Big Girls, Small Kitchen, see 3/14/2010 pot sticker slide show

“Dumplings are something I consider a treat, something to feast on when I get the opportunity. Andrea Nguyen offers an alternative – under her guidance we can make our own dumplings right in our own kitchens and feast on them whenever we want.”
–Pam Thuman-Commike, Project Foodie, read full review

“Once you try these freshly made ones out of the oven, there’s a good chance there won’t be any left to even worry about heating them up again.”
– Carolyn Jung, Foodgal.com, read her account of making baked char siu bao

“If dumplings happen to be your thing, this book is certainly for you.”
–Flavorista.com, read mini review

“Andrea has done a bang up job producing a collection of carefully tested recipes for all sorts of dumplings to fill every desire. . . . If you ever have a craving for any sort of dumpling, this is your book. “
–Kristina Gill, Matt Bites, read full review

“Thanks, Andrea, for your wonderful cookbook! We will definitely be cooking (and posting) more recipes from it in the years to come.”
–Nathan Lau, HouseofAnnie.com

“This book will have you pleating like a pro, or if not, feeling it’s within reach.”
–Jacqueline Church, Suite101, read full review

“Whether you’re a seasoned aficionado, or merely dumpling-curious, Nguyen’s Asian Dumplings is a fabulous resource. Approachable, yet informed, this book has a prominent spot in my collection.”
–Traca Savadogo, Seattle Tall Poppy, read full review

“This book contains one of the most accurate and concise collections of dumpling recipes for those who want authenticity but rarely get it from cookbooks.”
–Lillian Chou, Time Out Beijing, January 2010

“The real magic occurs in cookbooks where the author has something to say, not just something to sell.”
–Brent, How Chow, read full review

“Personally, I have always strictly believed that the effort of making dumplings yourself magically negates the calories you might accrue by eating them. With the help of this book, you may find yourself reaching the same conclusion.”
–T. Susan Chang, National Public Radio, The 10 Best Cookbooks of 2009 (read 11/25 text) or listen to NPR Morning Edition 12/5 show

“. . . Asian Dumplings is a book that inspired not only me but also my 10-year-old son, who filled it with Post-Its marking recipes he was eager to try”
–Michael Ruhlman, Ruhlman.com

“Andrea Nguyen’s book on Asian dumplings is straightforward yet doesn’t shy away from using authentic ingredients. Nguyen covers everything from Nepalese-style vegetable and cheese dumplings to pan-fried Chinese chive and pork dumplings in translucent starch dough. This is an ideal gift for adventurous cooks.”
–CHOW.com, Winter 2009 Cookbook Gift Guide

“I’ve tried making my own wrappers before only to get annoyed and buy off-the-shelf gyoza skins or wonton wrappers instead. With her clear and very detailed instructions (and the tortilla press and a little dowel rolling pin), I was busting out wrappers like nobody’s business. . . . Am I gushing? I think I’m gushing.”
–April, The Hungry Engineer, read the entire review

“Andrea Nguyen has written a book that will demystify making dumplings at home. . . if you live in a place where Asian dumplings are not readily available, this will be your go to guide to making them.
–Amy Sherman, CookingwithAmy.com

“Andrea’s Asian Dumplings goes beyond the mere instructional. With an introduction to every recipe in her book Andrea educates her readers on the cultural significance of each dish, becoming your personal dumpling guru.”
–AsiaMs.Net

” . . . her new book rocks, covering dumplings from across Asia with terrific recipes, clear techniques and illustrations, and insights into pan-Asian food culture.”
–Harris Salat, Japanese Food Report, read full blog review

Asian Dumplings is a book that all lovers of Asian food should have on their bookshelves. The meticulously written recipes guide the cook, whether novice or expert, through every step, anticipating mistakes that the uninitiated might make in attempting dishes that were typically handed down from mother to daughter, with much hands-on tutelage.”
–Cindy Bradley, Herald-Times, read review

“If it’s a small, succulent parcel in dough, pastry, batter or leaves from anywhere between India and Polynesia, you’ll find a recipe and crystal-clear instructions for making it with Andrea Nguyen’s Asian Dumplings, new from Ten Speed Press. “
–Cooking Light Magazine, October 2009 “Editor’s Dozen” Picks

“Researched at the source, with painstakingly detailed descriptions of the process used by master dumpling makers, it’s a mother lode of firsthand dumpling knowledge, translated to the skills and supplies of the American home cook”
– Andrew Z. Galarneau, Buffalo News, read full review

“”I learned so much from cooking from this book just once that I’m already looking forward to whatever I might learn next time.”
–Lisa Lawless, Lisa Is Cooking, read blog post on cooking from the book

“With full color photos, step-by-step illustrations on how to wrap over 75 Asian dumplings from samosas to spring rolls, it’s definitely a book I’d recommend.”
–Jaden Hair, Steamy Kitchen & Tampa Tribune, read blog post or newspaper article

“I’ve learned a lot of my small store of Asian cooking skills from Andrea Nguyen. Her first book, Into the Vietnamese Kitchen was award-winning and I don’t doubt that her newest, Asian Dumplings (Ten Speed Press), will get some similar attention.”
–Sara Kate Gillingham-Ryan, Apartment Therapy | The Kitchn, read the review

” If you love dumplings or wish to learn more about them, get yourself a copy of this cookbook. I salivate and get hungry every time I flip through the pages of this book.
–Bee Yinn Low, Rasa Malaysia, read the blog review of the book and gyoza recipe

“I loved making the dumpling dough and I loved the way Ms. Nguyen demystified the pouring of boiling water to make the hot water dough which I always thought was a dangerous thing to do…”
–Veronica, Kitchen Musings, read the blog entry on soup dumplings (xiaolongbao)

“An essential book for any Asian food junkie, featuring all manner of tasty tidbits wrapped in tender dough.”
–Katherine Miller, The Oregonian, read full review (pdf)

“Here, in a relatively small volume packed with stunning photography meant to obviously inform as well as entice, Nguyen treats her subject with the precision of a surgeon coupled with the kind of delicious narrative that makes the book a veritable page-turner.”
– Elissa Altman, Poor Man’s Feast, read full review . . .

“Truth be told, making your own spring roll wrappers from scratch can be a bit difficult, at first. But with practice, the exercise of making lumpia skins becomes second nature. Heck, I’d even venture to say that the whole thing gets easier, and fun, and addicting–all thanks to Andrea’s wonderful and inspirational cookbook.”
– Marvin, Burnt Lumpia, read his blog account of test driving the recipes

“. . . Andrea Nguyen dishes on everything you need to know to make curry puffs, gyoza, pork buns, spring rolls, samosas and more.”
–Mat Schaffer, Boston Herald, read full review. . .

“Nguyen’s attention to detail is heartening, and her passion for her subject is contagious. She provides a visual guide to the six master shapes, comprehensive tutorials about the basic doughs and manages to convince even the most skeptical home cook that not only are homemade dumplings better than those from restaurants or stores, but they’re also easy to execute.”
– TastingTable.com, read full review . . .

“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. . . . This alluring and attractive book will appeal to a wide audience of home cooks and trained chefs.”
– Publisher’s Weekly read full review. . .

“Until I began cooking from this remarkable book I had no idea that preparing Asian dumplings was so easy and so satisfying. Andrea Nguyen’s latest work is authoritative, fun, and filled with recipes that yield insanely delicious results.”
–James Oseland, editor in chief of Saveur and author of Cradle of Flavor

“I was truly excited when I first picked up this book, a feeling that quickly turned to awe. Andrea Nguyen introduces you to Asian dumplings you never knew existed, makes you feel that you can’t live until you try them, then takes your hand and, in admirably lucid detail, shows you exactly how to make them. Asian Dumplings is destined to become a classic–it’s already an instant must-have for any Asian food lover.”
–John Thorne, author of Outlaw Cook and Mouth Wide Open

“Andrea Nguyen has done a remarkable job of guiding us through the world of Asian dumplings, sharing their history and evolution and providing plenty of user-friendly recipes. This beautiful cookbook will make you want to throw a dumpling-making party every time you turn the page.”
–Corinne Trang, author of Essentials of Asian Cuisine and Noodles Every Day

“Andrea’s humor, enthusiasm, and comforting pragmatism make me want to bolt into my kitchen to knead and roll and wrap and steam and bake and fry and, best of all, gobble. This book will make you very, very hungry.”
–Niloufer Ichaporia King, author of My Bombay Kitchen

“Asian Dumplings is full of inspiration for vegetarians and non-vegetarians alike. Samosas, lumpia, pot stickers, momo, gyōza, wontons, and bāo in one volume? And diagrams for all the folding techniques? Thank you, Andrea.”
–Heidi Swanson, author of Super Natural Cooking

“It’s absolutely gorgeous – and as far as I’m concerned, is now THE definitive English-language dumpling cookbook around – no one has yet managed to combine such clarity of instruction with so wide a survey.”
–Christopher Tan, author of Shiok!

Almost Meatless Pork and Vegetable Pot Stickers Recipe

All Recipes, Books, Chinese Dumpling Recipes

Asian dumplings are generally not meaty affairs. Even when a dumpling is filled with pork and Chinese/garlic chives (a classic northern Chinese approach), the quantity of pork used is stretched over a lot of dumplings. Eating eight of such kinds of jiaozi dumplings would never be like eating a steak! Because of limited resources and large populations, the Asian diet is one built on consuming little meat. There just isn’t much to go around. Without doubt, things are different nowadays in urban centers in Asia and in countries such as the United States where we have a relatively plentiful supply of food. In well-off countries like America, there’s a growing movement to cut back on meat consumption for health and ecological reasons. In the long run, it’s better for our bodies and planet if we consume less meat.

But just because you’re trying to cut back on eating meat, it doesn’t mean that you have to suffer through eating bland food. These pot stickers filled with a savory vegetable-and-bit-of-meat filling prove just that. The recipe comes from Almost Meatless, a terrific new cookbook by Tara Desmond and Joy Manning. Tara and Joy held a virtual potluck party today and as a guest, I brought these dumplings, prepared from recipe in their cookbook. They named their preparation “Pork Pot stickers” but it’s the vegetable combination that steals the show. The dumplings are scrumptious and I have to admit that there wasn't much left before I 'officially' go to the potluck by publishing this post! To graze on all the contributions, visit their sites: Crumbsonmykeyboard.com and Whatiweightoday.com

Vietnamese Rice and Pork Pyramid Dumplings Recipe (Banh Gio)

All Recipes, Gluten Free Recipes, Rice Dumpling Recipes, Technique Videos and Photos, Vietnamese Dumpling Recipes

If you’re enamored by dumplings at all, you
probably have a list of comforting favorites. I’m partial to this Vietnamese
dumpling wrapped in banana leaf as it was part of my childhood. My mother
prepared dozens of these northern Vietnamese bánh giò (“baan zaw”) for our
family to enjoy for breakfast or an afternoon snack. Commonly found at
Vietnamese delis and sandwich shops, these dumplings are best when made at home
and eaten fresh from the steamer, when they are soft and redolent of the
tealike fragrance of the banana leaf wrapper. Inside, the firmish-soft rice
dough encases a savory pork, shallot, and wood ear mushroom.

After my siblings and I left home for college, my
mother stopped making them on a regular basis. I missed them dearly and last
month, I put in a request for a batch and a lesson. She obliged and the recipe
and video below showcase her nifty Viet-American technique that involves
banana leaf (traditional) with aluminum foil (New World). It’s totally simple
to master, even for novices.

Publisher’s Weekly Review of Asian Dumplings

Asian Dumplings Cookbook

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:

Asian Dumplings: Mastering Gyoza, Spring Rolls, Samosas, and More
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?