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
Great book to help reduce the confusion of what the dim sum offerings look like and are what each item might contain.Published 1 month ago by LINDSAY
This book has some really good recipes. I love Dim Sum. It is a bit messy to make but well worth it. Practise makes perfect like anything else you try for the first time.Published on March 13 2013 by kjmac
"I can't wait to start making Dim Sum at home." was my first thought when I purchased the book.
Being far away from the cities that have it, it made me sad and I wanted... Read more
I was skeptical about the book because of the lack of photographs and fewer-than-usual pages, but I was happily wrong. Read morePublished on July 16 2004