Dim Sum: Fast and Festive Chinese Cooking [Paperback]

Ruth Law (Author)

Product Details

• Paperback: 300 pages
• Publisher: Contemporary Books (November 1982)
• Language: English
• ISBN-10: 0809258811
• ISBN-13: 978-0809258819
• Product Dimensions: 8.8 x 5.8 x 1 inches
• Shipping Weight: 1.4 pounds
• Average Customer Review: 4.5 out of 5 stars  See all reviews (2 customer reviews)
• Amazon Best Sellers Rank: #1,634,102 in Books (See Top 100 in Books)

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Customer Reviews

Most Helpful Customer Reviews

4 of 4 people found the following review helpful:

4.0 out of 5 stars Do-ahead dim sum, August 31, 2005

By 

Phoenix "Love Books" (Los Angeles, CA) - See all my reviews

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This review is from: Dim Sum: Fast and Festive Chinese Cooking (Paperback)

The author has taken a different spin on dim sum and geared it to the westerenized audience. She has included many authentic recipes and shows the reader how prepare the dishes months in advance so that they may be frozen and reheated later. This way the dishes can be enjoyed all year around whenever the craving hits you. Some of the recipes include meat filled rice noodle rolls, fried won tons, peking pan-fried dumplings, spring rolls, fish cakes, yangchow fried rice, stuffed bean curd, stuffed chicken wings, shao-mai, bbq pork buns, lotus leaf rice, har gow, noodles, soup, snacks, desserts, etc. Many of these foods are what I grew up eating and still love to eat.

3 of 3 people found the following review helpful:

5.0 out of 5 stars Great cookbook, February 6, 2009

By 

J. Luke (DC) - See all my reviews
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This review is from: Dim Sum: Fast and Festive Chinese Cooking (Paperback)

I bought this book over 20 years ago and still use it. The recipes for stir fries and dumplings were well ahead of their time and seem pretty authentic. When I lived in Omaha, I couldn't get shrimp dumplings (har gow). Her recipe was great! The stir fry recipes are wonderful, beef with snow peas, curries, Singapore stir-fried noodles,... Too bad it's out of print. I highly recommend it. The only complaint I have is the glossary. I believe she said that dark soy is the same as thick soy. It is not.