| Description |
1 online resource (illustrations) |
|
data file rda |
| Summary |
"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. In this unique anthology, food writers, journalists, culinary historians, and others 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. With an introduction by Karon Liu."-- Provided by publisher. |
| Note |
Description based on online resource; title from digital title page (viewed on November 07, 2022). |
| Access |
Access restricted to LAC onsite clients. Online access with authorization. star CaOONL |
| Subject |
Dumplings.
|
|
Dumplings -- Social aspects.
|
|
Dough.
|
|
Dough
|
|
Dumplings
|
| Added Author |
Lorinc, John, 1963- editor. https://id.oclc.org/worldcat/entity/E39PCjGqT4fttHvwRGbRgpVqcd
|
| Other Form: |
Print version: What we talk about when we talk about dumplings. Toronto : Coach House Books, 2022 1552454525 9781552454527 (OCoLC)1302574879 |
| ISBN |
9781770567481 (electronic bk.) |
|
177056747X (electronic bk.) |
|
1770567488 (electronic bk.) |
|
9781770567474 (electronic bk.) |
|
