Paperback: 208 pages
Publisher: John Wiley & Sons Inc; 1st edition (November 1995)
Product Dimensions: 0.8 x 7.2 x 9.2 inches
Shipping Weight: 11.2 ounces
Average Customer Review: 4.7 out of 5 stars See all reviews (9 customer reviews)
Best Sellers Rank: #213,710 in Books (See Top 100 in Books) #83 in Books > Cookbooks, Food & Wine > Asian Cooking > Chinese #2567 in Books > Cookbooks, Food & Wine > Regional & International
This is a modern version of Eileen Lo's 1982dim sum book . . which is my personal favoriterecipe book for dim sum. I noticed that in accordance with the new low-fat trends of the 90's, Ms. Lo is using more infused oils and broths than in her 82 book. The recipes are very clear and easy to follow, never any guess work involved. Ms. Lo writes a little about each recipe, explaining tid-bits about the translation of the name, regionality of the recipe, or modifications she has made. I was especially pleased because this is the only book I have found a recipe for "baked" BBQ pork buns, instead of the steamed kind, a treat that until now I could only get at chinese specialty bakeries. I consider this and the '82 Dim Sum book, a necessary part of any chinese cookbook collect.
This is a superb book with mouthwatering dimsum. Some techniques need to be mastered, but most are simple. Seems to be very authentic with the "tea house" taste. I love this book and recommend it to everyone!
I have been looking through many dim sum cookbooks and nothing caught my attention more than this one. Growing up in a Chinese family, I am very familiar with almost all of the items in this book and the recipes come really close to the flavors I'm used to. I'm giving a 4 star instead of 5 because of the lack of photos. There are some hand-drawn illustrations. If the author decides to update this book and add photos for those who may not be as familiar with the recipes, it may be helpful. In any case, this book is rare and I HIGHLY recommend that you get a copy.
I bought several books in my journey to learn DIM SUM and this one is the most comprehensive one. Eventhough it doesn't contain any pictures the drawings are very nice and understandable. This book will serve better to a professional chef than to a foodie.
The Dim Sum Dumpling Book gave me all the recipes and variations that I was seeking. I do not care for the steamed dumplings and I wanted to make the baked ones. By reading and putting ingredients from several recipes in the book I was able to come up with what I was seeking. Y-u-u-m-m-m!
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