Dim Sum come in an endless array of shapes and tastes--wonton-style, wrapped shrimp, and sweet pork buns, just to name a few. With instructive illustrations throughout and introductory sections on Chinese techniques and ingredients, this bok makes it easy enough for even beginners to try their hand at these tasty morsels.
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Most Helpful Customer Reviews
36 of 36 people found the following review helpful:
5.0 out of 5 stars
Nice update to the 82 dim sum book.,
By A Customer
This review is from: The Dim Sum Dumpling Book (Paperback)
This is a modern version of Eileen Lo's 1982
dim sum book . . which is my personal favorite
recipe book for dim sum.
I noticed that in accordance with the new low-fat
trends of the 90's, Ms. Lo is using more infused
oils and broths than in her 82 book.
The recipes are very clear and easy to follow,
never any guess work involved.
Ms. Lo writes a little about each recipe,
explaining tid-bits about the translation of the name, regionality of the recipe, or modifications she has made.
I was especially pleased because this is the only
book I have found a recipe for "baked" BBQ pork
buns, instead of the steamed kind, a treat that
until now I could only get at chinese specialty
bakeries.
I consider this and the '82 Dim Sum book, a necessary part of any chinese cookbook collect.
13 of 16 people found the following review helpful:
5.0 out of 5 stars
Simple and delicious recipes, as good as most tea houses.,
By PBurgess1@Prodigy.net (NY, USA) - See all my reviews
This review is from: The Dim Sum Dumpling Book (Paperback)
This is a superb book with mouthwatering dimsum. Some techniques need to be mastered, but most are simple. Seems to be very authentic with the "tea house" taste. I love this book and recommend it to everyone!
5.0 out of 5 stars
The most comprehensive DIM SUM book on the market,
By
This review is from: The Dim Sum Dumpling Book (Paperback)
I bought several books in my journey to learn DIM SUM and this one is the most comprehensive one. Eventhough it doesn't contain any pictures the drawings are very nice and understandable. This book will serve better to a professional chef than to a foodie.
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