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Dim Sum: A Flour-forward approach to Traditional Favorites and Contemporary Creations Hardcover – April 1, 2014
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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?
I don't think this is a book for beginner cooks and I certainly wouldn't agree that the instructions were easy to follow.
Most Recent Customer Reviews
This is a great book, I am a professional chef and I can understand/adjust the recipes while doing them; I do understand the frustration of amateur cooks while trying the recipes. Read morePublished 1 month ago by Denis Herrera
though the author had some different approach to dim sum I objected to the measurements being given in the metric system. Read morePublished 19 months ago by Gordon Quan
Big disappointment!! Measurements in the oil dough and bao dough are way off. What a waste of money!Published 24 months ago by A. Gift For You
great book. changed my view of dim sum. people complaining might look for dim sum for dummies!Published on July 22, 2014 by ratflinger