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Product Description
Combining both the traditional and the contemporary, this book includes a range of recipes for dim sum with easy-to-follow instructions. Now you can recreate pastries, dumplings and buns filled with delicious mixtures of meat, vegetables or seafood in your own home!
--This text refers to an out of print or unavailable edition of this title.
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Customer Reviews
Most Helpful Customer Reviews
3 of 3 people found the following review helpful
Format:Hardcover
Some nice recipes but not a huge variety. If just for one recipe, the prawn toast is superb!!! Otherwise, not very adventurous or exciting. Recipes are easy to follow and the dipping sauces do work well.
15 of 20 people found the following review helpful
Format:Paperback
Very easy to follow recipes, great photos and step by step guide to preparing dim sum.
Excellent book
Excellent book
Most Helpful Customer Reviews on Amazon.com (beta)
Amazon.com:
13 reviews
100 of 105 people found the following review helpful
westernized dim sum recipes
14 Dec 1999
Format:Hardcover|Amazon Verified Purchase
For the price, this book gives less recipes than any you would find on any ethnic food site! Almost half the recipes for dim sum involved DEEP-FRYING. For anyone who has actually experienced the traditional brunch menu in chinatown, you'll know the vast majority of dishes are STEAMED. Except for the a scant handful of the basics (i.e., pork buns, shrimp dumplings, etc.), i didn't recognize ANY of these recipes! somewhat of an oddity, given the fact that i am actually chinese. it was particularly galling to see someone try to pawn a glossy, overly westernized 'chinese' cookbook as an authentic representation of dim sum.
while it's understandable that most people who buy this book will not be chinese, this is NOT the book to get if you want to duplicate the dishes you've tasted before.
And why did i give it 1 star instead of the 0 it deserved? it has nice pictures.
17 of 17 people found the following review helpful
Dim Sum Lite
26 Feb 2005
Format:Hardcover|Amazon Verified Purchase
This is a REALLY bad book. I was very disappointed in the complete lack of authenticity of the recipes. That they should be simplified is something I've come to expect, but that they should be so inauthentic is inexcusable in this day and age when Chinese ingredients are so widely available--in supermarkets, Chinatowns, or online. Here are some examples:
In the section on ingredients, Ms. Liley includes (Vietnamese) rice paper wrappers (although the Chinese do in a very few cases use a type of rice paper wrapper, it bears no resemblance whatever to the hard, glassy Vietnamese kind); she states erroniously that Spring roll wrappers are made of rice flour (see Eileen Yin-Fei Lo's "The Dim Sum Dumpling Book" for the authentic recipe and method); and she labels as wonton wrappers, which are square and egg-based, potsticker/gyoza wrappers, which are round and water-based.
In the recipe for Pearl Balls (p.26), she lists short-grain rice instead of glutinous rice for the coating, and suggests that the rice be soaked for 30 minutes. I have been making pearl balls since I was 16 years old, and you *must* use glutinous rice, because even short grain non-glutionous rice won't soften in the relatively short steaming. Also, the rice needs at least 1.5 or 2 hours soaking.
Finally, Ms Liley in recipe after recipe suggests fish sauce (widely used in Vietnamese, Thai, and Filipino cooking, but never in mainstream Chinese) as, presumably, a substitute for light soy sauce, since most Chinese recipes specify light soy sauce (or a combination of light and dark soy sauces) for fish or seafood-based dishes.
The photos are exquisite, but what good are glamourous photos when the content is so falsified? Better to take the extra money and buy Lo's dim sum book, or the book "Dim Sum" by Rhoda Yee (the text is excruciating, but the recipes are good and really work), or for those who really want to get into this in depth, the dim sum books by Wei-Chuan Publishing.
In the section on ingredients, Ms. Liley includes (Vietnamese) rice paper wrappers (although the Chinese do in a very few cases use a type of rice paper wrapper, it bears no resemblance whatever to the hard, glassy Vietnamese kind); she states erroniously that Spring roll wrappers are made of rice flour (see Eileen Yin-Fei Lo's "The Dim Sum Dumpling Book" for the authentic recipe and method); and she labels as wonton wrappers, which are square and egg-based, potsticker/gyoza wrappers, which are round and water-based.
In the recipe for Pearl Balls (p.26), she lists short-grain rice instead of glutinous rice for the coating, and suggests that the rice be soaked for 30 minutes. I have been making pearl balls since I was 16 years old, and you *must* use glutinous rice, because even short grain non-glutionous rice won't soften in the relatively short steaming. Also, the rice needs at least 1.5 or 2 hours soaking.
Finally, Ms Liley in recipe after recipe suggests fish sauce (widely used in Vietnamese, Thai, and Filipino cooking, but never in mainstream Chinese) as, presumably, a substitute for light soy sauce, since most Chinese recipes specify light soy sauce (or a combination of light and dark soy sauces) for fish or seafood-based dishes.
The photos are exquisite, but what good are glamourous photos when the content is so falsified? Better to take the extra money and buy Lo's dim sum book, or the book "Dim Sum" by Rhoda Yee (the text is excruciating, but the recipes are good and really work), or for those who really want to get into this in depth, the dim sum books by Wei-Chuan Publishing.
20 of 21 people found the following review helpful
Pretty pictures, but...
17 Jan 2002
Format:Hardcover
A friend of mine has given me this book as a gift because she knew I love dim sum and eat it every week with my Chinese family every single Sunday. It is a Chinese tradition to have dim sum frequently with friends and family, especially in a city like Vancouver that is so filled with so many excellent dim sum restaurants. This book does have plenty of pretty pictures of what the food should look like when it is made and also has an excellent section on how to prepare and cook the food. Most of the recipes in this book are not even found in dim sum restaurants. Recipes that are most common in dim sum restaurants like ha gow, sui mei, chicken feet, low bac gow (chinese turnip pancake) and many others that are not even in this book at all even though they are some of the most eaten dishes in the restaurants. It is extremely disappointing to have a book that is specific for dim sum but hardly have any of the most common dim sum dishes in it. There are recipes in the book like "salmon money bags" and grilled mushrooms that are not even heard of in the restaurants. I do have to admit that the instructions are easy to follow and most of the ingredients are quite easy to find in the markets.
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