Asian Dumplings Cookbook: Sneak Preview!

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 shapes and hand-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 shrimp dumpling recipe (1st page): 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.

Spicy potato samosa recipe (1st page): 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:

• Asian Dumplings press release
• Advance reviews
• Defining Asia and Asian dumplings

Comments

[Maggie B]

Congratulations Andrea! Can't wait to get a copy of your new book!!

[Andrea Nguyen]

Thanks, Maggie!

[Alice]

Congrats! It looks great! Will definitely be picking it up on my next trip to California.

[Eve]

I really can't wait for this book to come out. I love the line drawings - for instructional design, I think they're often clearer and more informative than photographs.

>> Additionally, thirteen (13) dutiful recipe testers made sure that the recipes work and taste good!

What a horrible job, making sure that Asian dumplings taste good. I bet it was a nightmare trying to sign up volunteers to do that...

[Andrea Nguyen]

Thanks Alice and Eve!

The recipe testers did an amazing job. And yes, they volunteered and I didn't have to do much recruiting either!

[OysterCulture]

Wow, you can volunteer to be a recipe taster? I'm in the Bay Area and at your service for the sequel.

How exciting, I bet you're on pins and needles for the published date. Its a must on my list to buy.

[Vanna]

Aloha Andrea,
Your "Into the Vietnamese Kitchen" cookbook is my favorite cookbook and I have also preordered your "Asian Dumplings" with Amazon.com. For anyone that loves Vietnamese foods, she/he should acquire your cookbooks as "the MUST HAVE". Thank you for helping all of us with your recipes and cooking techniques.

[Diane]

Weird - my comment went away - apologies if this turns up a double...
This looks great - and I plan on buying it right when it comes out! And if you need any future recipe testers, I've done it once for a friend's cookbook and LOVED the process, so would be totally up for being a helper.

[Cynthia]

Congratulations! I can't wait to get my hands on my own personal copy!

[Mary]

I can't wait -- and neither can my kids. Your steamed pearls were a *huge* hit with my 2-year-old, and my 7-year-old goes through Into the Vietnamese Kitchen looking for new recipes for me to try.

[Andrea Nguyen]

Thanks, everyone. I particularly appreciate the fact that kids are among IVK's fans! Music to my ears.

[Carolyn]

This looks like a classic! I definitely will buy this. We love stuffed anything in our family, and this will be no exception. Congratulations!

[Mrs.L]

I'm so looking forward to this cookbook!

[mary-anne durkee]

I look forward to writing a review and testing recipes for www.iFood.TV as our over 30 million visitors a month love all Asian Cookery.

Mary-Anne Durkee
Site Editor
www.iFood.TV

[Erika]

Looks very interesting. Hope to be using your recipes for lunchboxes this schoolyear.

Congratulations on being published.

[rey]

thats is so awesome is it gonna be in bookstore?i cant wait to have a copy and apply it to my business i was thinking.

rey

[Andrea Nguyen]

Thanks so much, everyone!

Erika -- that would be such a good idea. Dumplings in lunchboxes!

Rey - Yes, the book is available for sale at regular bookstores. See this page for details:

http://www.asiandumplingtips.com/asian-dumplings-cookbook.html