DIM SUM BOOK, THE

by Eileen Yin-Fei Lo

Offers a selection of recipes for dim sum, including traditional Chinese tea house favorites and vegetarian dumplings, and provides recipes for an assortment of doughs, flavored oils, and dipping sauces

Genres: Cookbooks, Food, Cooking

Hardcover

First published January 1, 1988

Reviews

[Jerry Ballew · Rating 5 out of 5]

Very much to the point and easy to follow directions. Results are wonderful.

[May · Rating 2 out of 5]

Good overview of some basics--eg. dough and dumpling fillings. I was pleasantly surprised to see a recipe for Shanghai soup dumplings. The book would have definitely benefited from having some colored photos as opposed to the illustrations but since this book was published in 1995, I shouldn't be too surprised.

[Juli Anna · Rating 2 out of 5]

A good source for basic, traditional dim sum, but not very modern or creative, and veeeery few vegetarian versions of recipes. This book shows its age (tofu is repeatedly called "bean curd," and cilantro is "coriander"), and many of the ingredients are hard to come by without going to an Asian foods market. I copied out a recipe for bao dough, but not much else.

[Karen · Rating 3 out of 5]

Not too great on the pictures, but a few good pointers of chinese cooking are in here.

[Charlie Moses · Rating 4 out of 5]

The book I read was an older edition of this, but it was interesting and informative. If you want to learn how to make dim sum, this is a worthwhile book.