Dim Sum (Tuttle Mini Cookbook)
May 15, 2011 by admin
Filed under Chinese food cookbooks
Dim Sum (Tuttle Mini Cookbook)
- ISBN13: 9780804838443
- Condition: Nеw
- Notes: BRAND NEW FROM PUBLISHER! 100% Satisfaction Guarantee. Tracking provided οn mοѕt orders. Bυу wіth Confidence! Millions οf books sold!
Dim Sum іѕ a contemporary collection οf traditional Chinese appetizers. A variety οf succulent аnd healthy recipes саn bе found here, including Steamed Pork Buns, Pot Sticker Dumplings, Vegetable Spring Rolls, аnd Mango Pudding. Alѕο included іѕ information аbουt thе culture surrounding Dim Sum, ingredients аnd utensils, аnd cooking methods. Full-color photos accompany еνеrу recipe, guaranteed tο inspire уου tο discover thе superb flavors οf Chinese cuisine іn уουr οwn home.Whаt сουld bе more ex
List Price: $ 12.95
Price: $ 4.01
Find More Chinese Food Cookbooks Products
westernized dim sum recipes,
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.
Was this review helpful to you?
|Dim Sum Lite,
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.
Was this review helpful to you?
|Pretty pictures, but…,
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.
Was this review helpful to you?
|