What We Talk About When We Talk About Dumplings by John Lorinc (Edited by), Karon Liu (Introduction by)

$17.95

In this unique anthology, food writers, journalists, culinary historians, and musicians share histories of their culture’s version of the dumpling, family dumpling lore, interesting encounters with these little delights, and even recipes to unwrap the magic of the world’s favorite dish.

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SKU: 9781552454527 Categories: , , , , ,

Description

Nearly every culture has a variation on the dumpling: histories, treatises, family legends, and recipes about the world’s favorite lump of carbs.

​​​​If the world’s cuisines share one common food, it might be the dumpling, a dish that can be found on every continent and in every culinary tradition, from Asia to Central Europe to Latin America. Originally from China, they evolved into ravioli, samosas, momos, gyozas, tamales, pierogies, matzo balls, wontons, empanadas, potato chops, and many more.

What We Talk About When We Talk About Dumplings by John Lorinc (Edited by), Karon Liu (Introduction by)

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