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Dim Sum: The Art of Chinese Tea Lunch Hardcover – April 9, 2002
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Who doesn't love dim sum, those enticing dumplings, buns, and pastries served in Chinatowns everywhere? But making it at home? This seemingly formidable business now proves infectiously doable, thanks to Ellen Leong Blonder's Dim Sum. Coauthor of the IACP-award-winning cookbook Every Grain of Rice, Blonder has found a way, through lucid explanation and her own telling illustration, to help readers reproduce dim sum favorites themselves. Ranging from Pork and Shrimp Siu Mai, Potstickers, and Chinese Chive Dumplings to Scallion Pancakes and Three-Mushroom Dumplings and more, these delicious nibbles--great cocktail fare as well as wonderfully tasty meals--are also fun to prepare.
Beginning with a discussion of the dim sum restaurant experience and the kinds of tea involved, the book then offers concise data on setting up a steamer, making doughs, and advance preparation. The 80 recipes follow in chapters that include breads and baked dishes, such as Steamed Char Siu Bao (barbecued-pork-filled buns), and rice and rice flour specialties, like Chicken and Sausage Rice Bowl and Rice Flour Rolls with Beef. Greens and pan-fried dishes are also covered with the tempting likes of Pea Shoots with Garlic, as are deep-friend and bean curd specialties, including Deep-Fried Stuffed Eggplant and Salt-Fried Whole Prawns. Recipes for dim sum sweets like Almond Pudding and Egg Custard Tarts are also offered, as are interesting sidebars--A Trip to the Luk Yu Tea House is one--and ingredient notes, menus, and supply resources. This is one of those happy cookbooks that tackle a potentially problematical subject beautifully, delivering the kitchen ease and good eating it promises. --Arthur Boehm
From Library Journal
Most Chinese cookbooks include some recipes for standard dim sum dishes such as scallion pancakes and potstickers, but as Blonder (Every Grain of Rice) found, there is little devoted solely to these popular brunch/tea snacks and certainly nothing as charming and accessible as her little book. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors. The recipes are clearly written, with step-by-step drawings of various techniques, and most include make-ahead suggestions. Recommended.
Copyright 2002 Cahners Business Information, Inc.
Top customer reviews
I have loved Dim Sum from my first experiences in Singapore and wanted to try something at home that was more creative than normal. I have already tried 8 of the recipes with varying success (through NO fault of the book - only my lack of practice creating some of the delicate folds in the wheat starch dough).
Couple of hints:
1) Practice, practice, practice
2) Before doing a full meal, there is a resources section at books end that has great suggestions for combinations that can mostly be made ahead.
3) Finally - if you really want to do alot and often, invest in multiple bamboo steamers. I just purchased my fifth and sixth. Dinner table now reminds me of Dim Sum houses from my past...
There are also several recipes and/or variations of recipes for vegetarians, including how to make mock chicken from bean curd sheets. I've used the sauce recipes for all kinds of things. For a home cook who likes to try different things, this book is a gem. It's also thoughtfully and artistically designed, including DIY tips and cute illustrations - would make a good gift.