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Dim Sum: The Art of Chinese Tea Lunch
Download Ebook Dim Sum: The Art of Chinese Tea Lunch
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Amazon.com Review
Who doesn't love dim sum, those enticing dumplings, buns, and pastries served in Chinatowns everywhere? But making it at home? This seemingly formidable business now proves infectiously doable, thanks to Ellen Leong Blonder's Dim Sum. Coauthor of the IACP-award-winning cookbook Every Grain of Rice, Blonder has found a way, through lucid explanation and her own telling illustration, to help readers reproduce dim sum favorites themselves. Ranging from Pork and Shrimp Siu Mai, Potstickers, and Chinese Chive Dumplings to Scallion Pancakes and Three-Mushroom Dumplings and more, these delicious nibbles--great cocktail fare as well as wonderfully tasty meals--are also fun to prepare. 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
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From Library Journal
Most Chinese cookbooks include some recipes for standard dim sum dishes such as scallion pancakes and potstickers, but as Blonder (Every Grain of Rice) found, there is little devoted solely to these popular brunch/tea snacks and certainly nothing as charming and accessible as her little book. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors. The recipes are clearly written, with step-by-step drawings of various techniques, and most include make-ahead suggestions. Recommended.Copyright 2002 Cahners Business Information, Inc.
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Product details
Hardcover: 144 pages
Publisher: Clarkson Potter; 1st edition (April 9, 2002)
Language: English
ISBN-10: 9780609608876
ISBN-13: 978-0609608876
ASIN: 0609608878
Product Dimensions:
7.7 x 0.6 x 8.6 inches
Shipping Weight: 1.2 pounds (View shipping rates and policies)
Average Customer Review:
4.7 out of 5 stars
54 customer reviews
Amazon Best Sellers Rank:
#228,891 in Books (See Top 100 in Books)
This dim sum is targeted for worldwide readers who are interested in making and cooking dim sum at their own homes. This is a great book that gives an introduction how dim sum is served, the food culture of dim sum especially found in restaurants in Hong Kong, or any restaurant found in any country. The illustrations and cooking directions are well-thought out, organized and easy-to-follow. Recipes are mixed with traditional and authentic on some, while others have a mix of more modern and easier ways to do it. I love this kind of dim sum cookbook because it is targeted for those who want to cook some dim sum at home for family and guests. This book is well-written, and illustrations give it a beautiful appeal of creating these delicious morsels, and she gives other variations of exploring new flavor profiles and such.Some of these recipes are connecting my childhood while living in Hong Kong, so yeah I highly recommend this book about dim sum. Like remembering these key ingredients while going to markets to shop, or eat at well-known, popular and enjoying great food in Hong Kong. Then eating restaurants that serve dim sum- so yes, it can be used elsewhere.
Let me first say that I am born in Hong Kong and have literally grown up with Dim Sum. I view it as more than just great foods but also as part of a traditional family event. Much like Southern barbecue isn't just about the pork. I am giving this book a 4.5-stars rating One thing I really appreciate about this book is that its small 2 pages devotion in tea. Tea plays a very important role in traditional Dim Sum. Dim Sum are the foods, but the entire event/experience of going to a Chinese restaurant, ordering Dim Sum and drinking tea is called "Yum Cha", which literally means "Drink Tea". In short, the book converses more than just recipes. The recipes are not entirely authentic from two angles. It is not necessary a bad thing, but potential buyers should know where this book is coming from. First, a few of the traditional Dim Sum dishes, like Black Bean Sauce Chicken feet, are passed up for semi-western pastries like Mango Pudding. Second, the recipes themselves are not purely authentic. A good example is the recipe for Char-Siu Bao (Steam Cantonese BBQ Pork Buns). It only calls for cake flour. A more authentic recipe would have called for both cake flour and wheat starch. That being said, this book is much more authentic than many other books which simply call for all-purpose flour. I have altered 80% of the recipes I tried thus far because the final products differ from my recollection. Nevertheless, the book provides a good starting point for people who want to try making Dim Sum. The book also offers many vegetarian versions of the same dish. The pictures are wonderful. They are beautiful hand-drawn pictures of the Dim Sum, as well as the hand-drawn procedures, like the steps to pleat a Char Siu Bao. These hand-drawn procedures are cleaner and simpler to understand than photographs. The cooking instructions are easy to follow as well, assuming you have a basic knowledge in cooking and have read one or two cookbooks before. Here is a dilemma for Dim Sum book. Many Dim Sum dishes are not simple. Most Chinese home cooks cannot make them. They are certainly not typical cookies which home cooks can easily make. As such, a Dim Sum book can be very authentic but >1% of home cook can follow or it can be very easy to learn but does not resume the real dishes at all. This book strikes a good balance between being authentic and accessible. It is not too daunting for a person to learn and the ingredients are not too difficult to find, yet it is authentic enough that readers will not be wasting time and energy in learning subpar recipes. Although this book is an introductory cookbook for Dim Sum enthusiasts, it is not a beginning cookbook. It assumes the readers have a decent background in general cooking. In short, it is a beginner book for Dim Sum, but it is not a beginner book for cooking.
I not only loved this as a cookbook but also for the stories that are recounted throughout.I have loved Dim Sum from my first experiences in Singapore and wanted to try something at home that was more creative than normal. I have already tried 8 of the recipes with varying success (through NO fault of the book - only my lack of practice creating some of the delicate folds in the wheat starch dough).Couple of hints:1) Practice, practice, practice2) Before doing a full meal, there is a resources section at books end that has great suggestions for combinations that can mostly be made ahead.3) Finally - if you really want to do alot and often, invest in multiple bamboo steamers. I just purchased my fifth and sixth. Dinner table now reminds me of Dim Sum houses from my past...
I am so glad that I found what i was looking for , there are many recipes in this dim sum cookbook that I like for my taste , I am So glad I found this cookbook because now I can make my own delicious dim sum at home without the long wait , However The only thing that are missing in this book are curry beef tripe , chicken feet and the steamed surf clams that i use get at san francisco gold mountain restaurant because of sweet and savory taste without those rice noodles at the bottom if those recipes were added to this book i would be really happy !
the big thing is making these little tasties at home. the next big thing is making them look good. dexterity helps, but a little knowledge goes a long way, especially if you have the munchies. just the cover alone gets you drooling, and the contents fulfills that promise. a little chitchat and a few pics and you have the confidence to tackle the stuff that you see on trays at some Chinese restaurants. it's all here, easy to read, fun to anticipate.
I bought this book several years ago and it has been a trusty companion - one of the few cookbooks I own that never fails me. A guaranteed crowd-pleaser is the char siu spare ribs recipe. I learned how to make dumplings (and several kinds of dough) with this book. Some dumpling recipes call for wheat or tapioca starch, which may be special buys.There are also several recipes and/or variations of recipes for vegetarians, including how to make mock chicken from bean curd sheets. I've used the sauce recipes for all kinds of things. For a home cook who likes to try different things, this book is a gem. It's also thoughtfully and artistically designed, including DIY tips and cute illustrations - would make a good gift.
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