Synopsis
A succinct and beautifully illustrated introduction to the complex art of dim sum, including recipes for Seaweed-Wrapped Rolls, Greens with Oyster Sauce, and Mango Pudding.
| Details | | Publication Date: | 2002-04-01 | | Edition Description: | Illustrated |
| Size | | Length: | 144 pages | | Height: | 8.5 in | | Width: | 7.8 in | | Thickness: | 0.8 in | | Weight: | 19.2 oz |
Publisher's Note
In Cantonese, “dim sum” means “touch the heart,” and Ellen Blonder’s charming celebration of China’s famed tea lunch does just that. More than sixty carefully crafted, authentic recipes, each illustrated with Ellen’s exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook’s hand.
Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing sautéed greens, tender baked or steamed buns, and a variety of pastries and desserts—all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.
Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.
Industry Reviews
"This book is short, to the point, and eminently digestible. The illustrations are glorious....As a 'coffee table' gift, this book gets high marks....After making a few of the recipes....[t]ell me one more time--why am I doing this at home?"
Cooks Illustrated - Christopher Kimball
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