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Dim Sum: A Flour-forward approach to Traditional Favorites and Contemporary Creations Hardcover – April 1, 2014
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Top Customer Reviews
I don't think this is a book for beginner cooks and I certainly wouldn't agree that the instructions were easy to follow.
Example: Page 79, Flower Buns.
In the first instruction we are directed to cut the dough into 25g portions. Then in the 4th instruction we are again directed to cut the dough into 25g portions. No matter how I interpret the intervening instructions, I see no way a 25g portion can be cut into a 25g portion. So I must be a complete idiot (always a possibility - I'll be happy to alter my rating if that is the case). My guess is that the first instruction should be completely ignored and that the portioning be done after rolling the dough into a thin sheet, brushed with the oil and sprinkled with the scallions, and then rolled up like a Swiss roll. Then it makes sense to cut into portions. Any one got a better idea?
Most Recent Customer Reviews
though the author had some different approach to dim sum I objected to the measurements being given in the metric system. Read morePublished 13 months ago by Gordon Quan
I bought this book while in Singapore.What a disappointment! The recipes don't work!Published 14 months ago by Howard N Eng
great book. changed my view of dim sum. people complaining might look for dim sum for dummies!Published 18 months ago by ratflinger