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Product Description
Product Description
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.
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.
Inside This Book
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First Sentence
Legend has tea being discovered accidentally around 3000 B.C., when tea leaves blew into an outdoor cooking vessel being used to boil water. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
Legend has tea being discovered accidentally around 3000 B.C., when tea leaves blew into an outdoor cooking vessel being used to boil water. Read the first page
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Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
11 of 11 people found the following review helpful
Format:Hardcover
This book includes some of my favourite Dim Sum recipes, including steamed buns, custard tarts and coconut balls. The wheat starch dough recipe is great and I've developed much greater appreciation for the staple Dim Sum dumplings.
There is lots of detail on how to do things, from how to fold dumplings to how to freeze them. Everything you need as a beginner.
My only gripe is that, as a recipe book, the recipes are not very well presented. Written in large blocks of text with no visual separation of tasks or highlighting of the important bits. This can make trying to check the recipe as you cook very difficult, with the wealth of detail hiding the piece of information you need quickly.
There is lots of detail on how to do things, from how to fold dumplings to how to freeze them. Everything you need as a beginner.
My only gripe is that, as a recipe book, the recipes are not very well presented. Written in large blocks of text with no visual separation of tasks or highlighting of the important bits. This can make trying to check the recipe as you cook very difficult, with the wealth of detail hiding the piece of information you need quickly.
Format:Hardcover
Arrived next day from Amazon direct which was excellent once again. The book a purchase for a friend who enjoys dim sum, wanted a good recipe book that would teach her fully on how to make her favourite dishes. Unfortunately, she informs me there are not too many of her favourite and most popular dim sum dishes listed in the book but rather, some not so popular ones. Also she informs me, that a large section of the book is dedicated to big photos only and not so much dedication on text and most importantly, recipes! Overall a little bit of a disappointed purchase. Go checkout the book to see if it meets your needs before buying. Thank you.
Format:Hardcover
I bought this book for throwing a Dim Sum party with my friends, making fillings, folding them, steaming/frying them and eating them.
In that way, we tried 6 of the recipes in the book, those for which the ingredients were easiest to find, and I have to say, they all worked out very well.
The amounts are in OZ, but not too difficult to translate into metrics.
I can especially recommend the mushroom dim sum, they were just marvellous! The rest of them were good, but not great. I got the tip from a Chinese person to make the fillings the night before, and let them marinate for a while, which may very well optimise the taste.
There was one thing, however, which I found disappointing: That was the amount of dim sum recipes in the book, compared to overall recipes. Only about 2/5th are devoted to actual dim sum, the rest is about spring rolls, sticky rice, stuffed vegetables... Not that I have anything against stuffed vegetables, but hey, it is a dim sum book, right?
Given the lack of dim sum books in the market, it is a satisfying buy, but will not inspire great art.
In that way, we tried 6 of the recipes in the book, those for which the ingredients were easiest to find, and I have to say, they all worked out very well.
The amounts are in OZ, but not too difficult to translate into metrics.
I can especially recommend the mushroom dim sum, they were just marvellous! The rest of them were good, but not great. I got the tip from a Chinese person to make the fillings the night before, and let them marinate for a while, which may very well optimise the taste.
There was one thing, however, which I found disappointing: That was the amount of dim sum recipes in the book, compared to overall recipes. Only about 2/5th are devoted to actual dim sum, the rest is about spring rolls, sticky rice, stuffed vegetables... Not that I have anything against stuffed vegetables, but hey, it is a dim sum book, right?
Given the lack of dim sum books in the market, it is a satisfying buy, but will not inspire great art.
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