OP: Nur Knodel

Verlag Christian Brandstätter, 1993. Hardcover. First printing.

It’s hard not to be charmed by this unusual book dedicated solely to dumplings, particularly those of Austrian, Bavarian, and Bohemian origin.

Published in Austria with bilingual text (English and German), Nur Knödel (1993) offers an astonishing number of dumpling varieties. Some standouts include:

• Green potato dumplings made with bacon, parsley, spinach, and spring onions
• Large semolina dumplings, ideally served in tomato sauce
• Goose blood dumplings
• Napkin dumplings—a mixture of milk, egg, and bread cubes wrapped in a cloth napkin and poached
• Sweet dumplings stuffed with a plum half and marzipan, fried in butter

While many recipes may note what’s best to serve the dumpling with, those accompanying recipes are not included. This is a dumpling only party. 

Illustrated with black and white photographs printed in an appealing gold duotone. We are convinced any dumpling fanatic will find Nur Knödel entrancing. Our copy is a Very Good apparent first printing. Without jacket, as issued.