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Praise for

STUFFED

“Chris Fennimore has done it again and stuffed this book full of recipes from around the world; from empanadas to cannoli, Chris shows us that it’s the delicious surprise inside that counts.”

~ Mary Ann Esposito, host of PBS’s “Ciao Italia,” author of Ciao Italia Family Classics

“If we were all honest with each other we’d admit that our favorite part of the Thanksgiving meal is not the turkey/gravy/mashed potatoes/assorted designer vegetables – it is the STUFFING, hands down. So Chris Fennimore is brilliant to expand on this topic and explore it through many different cuisines (and different wrappers) to bring us a delightful lineup of recipes that I personally must make.”

~ Sara Moulton, chef, host of PBS’s “Sara’s Weeknight Meals,” author of Sara Moulton’s Home Cooking 101

“Chris takes us on a delicious, incomparable trip around the globe and shows why ‘dumpling’ is a common language among different cultures. Stuffed is a happy reminder that there is a world of recipes we can make in our own kitchens.”

~ Arthi Subramaniam, food editor, the Pittsburgh Post-Gazette

“Chris Fennimore and I have been behind the stove together since 1998 when I began hosting my own Public Television show. Luckily, my visits with him became more frequent when we opened Lidia’s in Pittsburgh. As someone who loves to prepare dishes like ravioli, cannoli and crepes, I could not be more pleased to see this great collection of stuffed recipes from my dear friend Chris. These recipes are true to tradition, ethnically diverse and simply delicious for family gatherings. Stuffed is a must-have for your kitchen.”

~ Lidia Bastianich, host of Create TV’s “Lidia’s Kitchen,” restaurateur, author of Lidia’s Mastering the Art of Italian Cuisine

“In this brilliant cookbook, Chris teaches us to make foods we love and then teaches us how to stuff them with even more foods we love. Me, I can’t wait to get Stuffed.”

~ Daniel Mancini, co-founder, MamaMancini’s

“Chris Fennimore’s natural knack for weaving together stories and recipes makes for approachable and fun leaps into the kitchen. With Stuffed, he takes us on a global journey of tasty delights nested in dough, vegetables, meat and more.”

~ Hal B. Klein, food and wine writer, food critic for Pittsburgh Magazine