This new cookbook from the author of A World of Dumplings features over 100 easy-to-follow recipes for everything from down-home fried green tomatoes and classic ketchup to spicy gazpacho, and even sweet and succulent desserts. Yarvin also includes basic instructions on how to process and preserve your harvest. The tomato bases that you create will provide the basis for many of the recipes featured in the book. Vibrant photographs accompany recipes for salads, side dishes, soups, meat, poultry, and fish dishes, pizzas and calzones, salsas, and sauces that span the globe.
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The cookbook for making dumplings and small pies of all kinds, from pot stickers, ravioli, and knish to empanadas, pasties, and samosas—and many, many more.

Ever tried a Turkish borek? Swedish kroppkakor? How about Cajun meat pie? Acclaimed photographer Brian Yarvin has traveled to neighborhood kiosks, festivals, and restaurants in ethnic neighborhoods throughout the northeastern U.S. to bring more than 100 traditional dumpling and filled-pie recipes from places as near as Flushing, Queens to as far away as Uzbekistan and beyond.

Starting with the basics of dough making, steaming, and frying, Yarvin provides mouth-watering color photographs and step-by-step instructions so that anyone can recreate their grandmother's pierogi or street-food treat at home, using ingredients from the local supermarket. Also included are tips for where to buy hard-to-find ingredients, and—if you just can't stand the wait of making your own—ethnic neighborhoods where you can find dumplings ready-to-eat. Paperback with French flaps, full-color throughout, appendices, index....