These are delicious pancakes and easy to make. They can be served as part of a dim sum lunch or as sweet dish after or…
John Peppin is a physician with over 30 years of clinical experience in Internal Medicine. He has published over 90 articles and books in the medical field and lectured around the world. He has also been a home cook for most of his adult life, taking a great interest in a variety of cuisines and cooking techniques. He is a voracious cookbook reader with an intense curiosity about cuisines around the world. Wrapping and the stuffing of foods has become an overwhelming focus for John, and he has researched recipes from around the world. Although not a chef, he is a self-taught home cook, who is always willing to learn new techniques and recipes.
The history of the development of both this web site and the books follows my life’s interest in food and cooking. I have always loved to eat and have developed a great appreciation for experiencing new restaurants, new cuisines and ways of cooking. Since I came from a time when cooking was not “man’s work”, I was taught few basics at home. It didn’t occur to me that once I left the nest, I would be the one responsible for cooking those dishes that just magically appeared on the table and for which I had such affection. Once I moved out of the house, I came to the stark realization that I needed to learn how to cook, or I would neither be eating much or well. My journey has been filled with monumental failures and many successes. However, if one is not willing to fail, or learn from failure, one will not succeed. I also have a very curious disposition and love to experience new dishes and ingredients especially from new cuisines.
That clear day in the spring, when I came across an “en papillote” recipe for fish and vegetables, my interest was stimulated. This interest has grown and resulted in the development of this web site and book on the cooking technique of the wrapping of foods. This has not, to my knowledge, been done before, although there are wonderful books on dumplings, and wrapped recipes occur in many cookbooks; no one has taken the time to focus on this fascinating cooking approach.
This first volume, in a planned series of cookbooks on the wrapping of foods, will describe this technique by type of wrapping. Wrapped in fruit and vegetables, meat, dough, leaves, and other wrappings will be discussed. It will explain techniques and give vetted recipes as well as accompanying condiments. Placing an “en papillote” or a banana leaf wrapped packet on a guests plate will elicit amazement and fascination, not to mention a delicious dish full of flavor. Join us in this first of a series of books on the wrapping of foods.