044 209 91 25 079 869 90 44
Notepad
The notepad is empty.
The basket is empty.
Free shipping possible
Free shipping possible
Please wait - the print view of the page is being prepared.
The print dialogue opens as soon as the page has been completely loaded.
If the print preview is incomplete, please close it and select "Print again".

Dumplings

Over 100 Recipes from the Heart of China to the Coasts of Italy
BookHardcover
Ranking49814inEssen und Trinken
CHF29.90

Description

From comfort-food favorites and delicious desserts to vegetarian classics and gluten-free options, this is the only dumpling cookbook you'll ever need.
More descriptions

Details

ISBN/GTIN978-1-60433-900-0
Product TypeBook
BindingHardcover
Publication countryUnited States
Publishing date10/12/2019
SeriesThe Art of Entertaining
Pages224 pages
LanguageEnglish
SizeWidth 25 mm, Height 25 mm, Thickness 25 mm
Weight453 g
Article no.38955260
CatalogsBuchzentrum
Data source no.29874293
Product groupEssen und Trinken
More details

Series

Author

When Derek Bissonnette was 16 he landed his first kitchen gig, at a bakery in Searsport, Maine. He went on to study baking and pastry at the Culinary Institute of America, graduating in 2000. He was hired as the pastry chef at the estimable White Barn Inn in Kennebunk, Maine, jumped to the renowned Inn at Little Washington in rural Virginia, and then joined the kitchen at the elegant English countryside hotel, The Summer Lodge Country House Hotel and Spa. In 2009, he returned to Maine and the White Barn, where he was promoted to executive chef in 2015. After Bissonnette took over the White Barn kitchen, he started toting a camera to work to create a visual record of dishes he and his staff came up with. Photography clicked with him, and in 2017, he gave up his apron to pursue photography full time. He is the author of Soup: The Ultimate Cookbook and Dumplings. Find out more at dbfoodphoto.com.