Portland chef Jenn Louis wants to set the record straight: Dumplings aren't only in Chinese cuisine. They're grated into granola-like chunks and spooned into soup in Lazio, while in Tuscany, they're puffed and fried—but these dumplings are just the tip of the iceberg. Louis goes headfirst into regional variations of Italian dumplings, plus pestos and hearty sauces to toss them in, with more than 60 recipes from Italian shop owners, chef friends and her own pasta-making pursuits.

More of spring's best new cookbooks right this way.

Price: $25