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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
Copyright 2002 Cahners Business Information, Inc.
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Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars
A Heartwarming Book, Very Worthy of its Small Subject,
By B. Marold "Bruce W. Marold" (Bethlehem, PA United States) - See all my reviews (TOP 500 REVIEWER) (REAL NAME)
This review is from: Dim Sum: The Art of Chinese Tea Lunch (Hardcover)
This 'Dim Sum, The Art of Chinese Tea Lunch' is the second book from graphic artist Ellen Leong Blonder. The first three things which strike one about the book is that it is a smallish book for a fairly sizable subject, the author is neither a chef nor a culinary journalist, and that the design and illustrations in the book are exceedingly well done.I always have problems rating small books which commonly give half the value for about two thirds of the price of full sized books. Since this is Ms. Blonder's second book on a culinary subject, and since her first book won an IACP Cookbook award, her being an apparent culinary amateur should cause no concern about the quality of the book's contents. The book is divided into the following chapters: Steamed Dumplings The book also contains small sections on types of tea, planning a menu, equipment and supplies, resources, and bibliography. In a book this small, the bibliography becomes an important resource. The text states that some Dim Sum restaurants offer over a hundred dishes, yet this book has barely 110 pages devoted to often two page recipes. The book makes up for this sparseness in two very important ways. First, it spends much of its space dedicated to Dim Sum cooking methods and equipment for steaming and deep-frying. It also gives excellent recipes for dumpling doughs and wrappers plus methods for folding dumplings. Second, this book succeeds very well as a 'feel good' book based on both the text and the color drawings, and the exceptionally good job of designing the book. The greatest personal attraction of the book is the fact that it includes excellent recipes for baked 'char siu bao' dumplings, something I often got at New Jersey Asian Markets, but which seem totally alien to the backwater Lehigh Valley. Having taken up cooking, this is one of the first things I wanted to try. The instructions for these baked filled rolls is a clean and you may wish. I have seen recipes in other books, which seem to require instructions on how to read the recipe. If you love well-designed books or Chinese cooking, this book will warm your heart and your tummy.
2 of 2 people found the following review helpful
5.0 out of 5 stars
excellent book,
By
This review is from: Dim Sum: The Art of Chinese Tea Lunch (Hardcover)
For years I have been searching for dim sum recipes so as to recreate those dishes I had grown up with. Previously, cookbooks were either too complicated, or didn't show how to form the dumplings. with this book, you have both easy-to-follow instructions and exquisite illustrations showing you how to form the dumplings. I look forward to being able to try all of these recipes out. Most of the basic, common dim sum recipes are covered. My only complaint? One of my favourites is not given!
1 of 1 people found the following review helpful
5.0 out of 5 stars
Great little book,
By Cin Sin (Vancouver, BC Canada) - See all my reviews
This review is from: Dim Sum: The Art of Chinese Tea Lunch (Hardcover)
A great find. Dim Sum have always been perceived as hard to make and time consuming. But this book makes it really simple. I have tried some of the recipes and they are good.
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