Tag Archives: cookbook

Book Review: The Dumpling Galaxy Cookbook, by Helen You

Four Views on HellThe Dumpling Galaxy Cookbook by Helen You is your new cookbook for Chinese dumplings made easy. With easy, step-by-step instructions, You (pronounced “yō”) guides readers through the basics of forming, shaping, and the three cooking methods of boiling, steaming, and panfrying. Full of traditional and innovative recipes (I can’t wait to try the pork and pu’er tea dumplings), You encourages the reader not only to follow her recipes, but to experiment and try new things, offering plenty of helpful tips for pairing ingredients and cooking methods, as well as tips for avoid dumplings that are too wet, too dry, and too chewy.

Surviving the hardships of China’s Cultural Revolution, You began making dumplings as a way to stay connected to her hometown. Fast-forward years later, she now has an innovative dumpling restaurant with a menu that boasts over one hundred items. Though we may not be able to visit the restaurant, You gives us the steps, tips, and encouragement to experience her passion right in our own homes.

This is a great little book for all current and future dumpling fanatics!


*I received this book from Blogging for Books for this review.


Book Review: Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery & Cafe, by Ana Sortun & Maura Kilpatrick

SoframizMy wife lived in Syria and traveled in neighboring nations during her graduate work with a focus in Middle East studies. She really misses the food of that region, so I knew I needed to pick up Soframiz: Vibrant Middle East Recipes from Sofra Bakery and Cafe by Ana Sortun and Maura Kilpatrick. After flipping threw it, she concluded that it was heavy on the sweet side and didn’t really highlight the staples of the region. While I can’t speak to the authenticity, it is a book from a US café and two white American women who admittedly present nontraditional recipes inspired by the Middle East. Much of what makes these recipes Middle Eastern must be purchased. It appears that the authors do not provide recipes for basics because they don’t even make them, which is why they provide sources (brands and websites) they recommend. All this makes me wonder why one would need this cookbook for any reason other than attempting to replicate something one tried at their café. I found only four recipes I’ll use from this book (Monk Salad, Pita Bread, Yufka Dough, and Za’atar Bread), all of which are rather basic and easily manipulated to preference.


*I received this book from Blogging for Books for this review.

Book Review: The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread, by Peter Reinhart

The Bread Baker's Apprentice, 15th Anniversary EditionThose who know me well know that I love grains. A lot. Rice, pasta, and bread are staples in the Durough home, and we don’t necessarily need anything else with them. So, I actually got a little giddy when I saw Peter Reinhart’s The Bread Baker’s Apprentice, 15th Anniversary Edition: Mastering the Art of Extraordinary Bread was being published (my wife can affirm), and I’m pretty sure I immediately said a quick prayer that there would still be at least one review copy remaining by the time I was able to get it. Sure enough, two were available and I snagged it as fast as I could.

Honestly, given that Reinhart has published several bread books since this one was first published in 2001, I assumed this 15th anniversary edition would be much more than a virtual reprint. I don’t much care for Reinhart’s writing and storytelling, but am appreciative of the details and information specific to bread making. This is certainly beautiful with both helpful and appetizing full-color photographs, but I did expect more in the way of formulas (the term used in lieu of “recipes” because they are quite literally treated as scalable formulas for both home and large scale bakery use). Perhaps the author doesn’t consider them proper breads, but an entire category is missing that, I believe, should be included in any thorough bread book: unleavened. Again, with a book as great and popular as it is, I assumed there would be more additions to this edition. I’d also like to have seen an appendix that included all the helpful charts and such found throughout the book, which are otherwise not quickly found.

Just two years after The Bread Baker’s Apprentice was first published, Rose Levy Beranbaum’s The Bread Bible came out in 2003. That massive tome is a must-have bread book, useful for both homes and bakeries. It doesn’t have glossy photos, but the sketches are just as good and helpful. Since Reinhart’s update isn’t much of an update, I’d still go with The Bread Bible. That does not, however, mean the book at hand is undeserving of praise—it is, but at twice the price I’m not sure it’s worth it.


*I received this book from Blogging for Books for this review.

Book Review: All Under Heaven: Recipes from the 35 Cuisines of China, by Carolyn Phillips

All Under HeavenAll Under Heaven: Recipes from the 35 Cuisines of China by Carolyn Phillips is the most comprehensive cookbook of Chinese cuisine I’ve ever seen, and I’ve looked through many in both the US and China. There are certainly others that go into greater detail on a specific type of cuisine (e.g., I have one just for dumplings), but this is the first that covers such a broad range of local cuisines with such depth and intentionality. If you only have one Chinese cookbook, this is indeed the one to have.

Phillips divides the cuisines into five regions with several subcategories:

  1. The North & Manchurian Northeast
    1. Shandong
    2. Beijing
    3. Tianjin
    4. Hebei
    5. The Northeast
  2. The Yangtze River & Its Environs
    1. Huai Yang
    2. Jiangsu
    3. Shangjai
    4. Zhejiang
    5. Northern Fujian
    6. Anhui
    7. Henan
    8. Jiangxi
  3. The Coastal Southeast
    1. The Kakka
    2. Chaozhou
    3. Southern Fujian
    4. Taiwan
    5. Taiwan’s Military Families
    6. Hainan
    7. Guangdon and Southern Guangxi
    8. Pearl River Delta
    9. Macau
    10. Hong Kong
  4. The Central Highlands
    1. Sichuan
    2. Hunan
    3. Yunnan
    4. Guizhou
    5. Northern Guangxi
  5. The Arid Lands
    1. Shaanxi
    2. Shanxi
    3. Gansu
    4. The Northwest
    5. Inner Mongolia
    6. Tibet

Each section begins with a couple pages about the region and a short paragraph or two on each subcategory, followed by a plethora of recipes organized by appetizers & small plates, soups, entrées, side dishes, starches & street food, sweets, and beverages. Therefore, the recipes are not organized according to subcategories, though each recipe is labeled accordingly. Over 300 recipes are provided, and I can personally vouch for the authenticity of many. This is a rather large tome (514 pages and 8.3 x 1.9 x 10.2 inches!), and there are, of course, decisions to be made as to the inclusion and exclusion of certain regional dishes. Given the wide variety found herein, including both simple and complex, as well as the aforementioned street food, it is obvious that this is not merely a set of recipes of fine Chinese restaurants. So, I am not quite sure why Phillips would leave out something as nationally recognized as Yangzhou fried rice or the Tibetan dietary staple of barley with yak milk, but the recipes that are provided are indeed authentic to their regions. Perhaps “fried rice is fried rice is fried rice” to some, so a simpler recipe found in the book would perceivably suffice, and it is not likely that many will find yak milk at their local grocers nor online; thus the recipes may have been chosen based on both authenticity and accessibility, for which I have no complaints. Again, it is a treasure as is!

The last 120 pages (The Fundamentals) include basic recipes and techniques for things found throughout the book, especially for those who wish to make rather than purchase certain ingredients and/or specific preparations thereof. A glossary and buying guide is organized alphabetically according it English name or transliteration with both their Chinese character and pinyin translations—both helpful and important when shopping in ethnic stores, as one should! Finally, included are recommended menus for each region according to mealtime and number of people served.

The book itself is beautifully and simply designed with black and red text (very Chinese) and hand-sketched pictures indicative of traditional art and cookbooks—none of the gorgeous photography of cookbooks I normally review, but beautiful all the same. Those who can read Chinese may find an intentional comedic moment or two therein.

I highly recommend this book to those looking for a wide variety of China’s distinct and authentic cuisines, as well as those who only eat at Chinese-American fast food restaurants and don’t know what they’re missing by buying cookbooks that cater to those tastes! I imagine this will quickly become a staple work in culinary endeavors.


*I received this book from Blogging for Books for this review.

Book Review: The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, by Ken Forkish

Elements of PizzaThough is was just published last month, Ken Forkish’s The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home is the homemade pizza cookbook I’ve always wanted. Educational on a number of fronts, I feel more competent having only read it, and I hope my practical skills increase in equal measure or more! The photographs of methods are easy to follow, and those of pizzas are inspiring and mouthwatering. Good stuff here!


Chapter 1 takes the reader on a journey through the history and methods of pizza making from Italy to the United States. (He even includes the unique pizza of Old Forge, PA—shout out to my in-laws!)

Chapter 2 provides a brief description of how different styles are made and a number of distinctive features to look for. This is especially helpful for someone wondering what kind of pizza to try (or bake!) next.

Chapter 3 gives the reader considerations in achieving any desired pizza crust, pointing out important ratios between moisture, heat, and time, climate differences, and fermentation processes, among many other details.

Chapter 4 discusses specific types of ingredients (e.g., flours, cheeses, and fresh vs. canned tomatoes and their myriad varieties and forms) and equipment used, including some pros and cons of some types (e.g., metal vs. wooden).

Chapter 5 takes 3’s considerations and provides step-by-step instructions in making one’s first pizza using the “water, salt, yeast, flour” method (order of incorporation).

Chapter 6 is full of amazing, detailed dough recipes for both the patient and impatient baker (but be patient and plan ahead!).

Chapter 7 takes those dough recipes and moves into complete pizza recipes. Among sauce recipes and ingredient suggestions for taking one’s own path, there are many tried and true traditional recipes (like my longtime favorite pepperoni, mushroom, and onion, pp.189–191), including some you may have never seen (the mortadella and pistachio needs to get in my belly!).

The book concludes with a couple pages of volume, weight, length, and temperature conversion charts for us ignorant folk.


If you want to get into making pizza at home, this would be a good place to start!


*I received this book from Blogging for Books for this review.