Written in a clear, engaging style and illustrated with Blonder's delicate, full-color artwork, Dim Sum takes readers step-by-step through each preparation, from crimping dumpling skins to folding banana leaves for steaming scallop-studded rice balls, to freezing a variety of delicacies for an impressive, almost effortless dim sum party or brunch. A longer version of this review with thoughts re: using the conceit of field guides and biology analogies will be posted on my. I think it is so funny that you read this book given both of our distaste for dim sum. I have always wanted to try different types of Dim Sum; but not knowing what some were made of I have been very conservative when putting pieces on my plate I hate wasting food. Cons: Although it likely saved money for the author to do the illustrations herself, it would have been much more helpful to use color photographs instead. Did it make you want to give it another try sometime? Just watching ther faces as they came back for more, these images and memories are etched in my mind. Click on the cover image above to read some pages of this book! It was time for a chance of pace book after several fiction reads so I thought I'd read about.
It helps you to learn what flavors go together and what dipping sauces should be pared with each different food. However, Phillips explained the varied origins of dishes over time, culture, and location, so dim sum seems less rigid now. Many items trundled around on a cart, for example, originated in the seaport called Chaozhou in northeastern Guangdong, while others found their way from Yangtze River kitchens or Muslim diners in the cold north to the tropical teahouses of Guangzhou and Hong Kong. All of this makes me a more adventurous diner than I was before. However, Phillips explained the varied origins of dishes over time, culture, and location, so dim sum seems less rigid now.
In addition the book contains sections on history and proper etiquette when dining in a Chinese tea house. In my experience, though, you can often just point at what looks good on carts passing by! Cons: Although it likely saved money for the author to do the illustrations herself, it would have been much more helpful to use color photographs instead. Author and illustrator Carolyn Phillips demystifies the rich, nuanced culinary institution of teahouse snacks in The Dim Sum Field Guide , a pocket-size, definitive resource featuring 80 hand-drawn illustrations. Dim sum is usually a brunch meal where a plethora of small dishes are brought forth. It's a very formulaic guide book with the illustration of a particular dish on the left plus some information the Chinese characters for it, a description of what it looks like, the ingredients, how it will be presented, some basic origin facts, and some variations of the dish.
I spent more than two years refining the recipes and techniques for a home kitchen and smaller portions. Again, that's a legend -- the contents of these are probably more appetizing that a hot dog could ever lay claim to. Also included is information about the culture surrounding Dim Sum, ingredients and utensils, and cooking methods. Perfect your deep-frying skill to get crispy deep-fried wonton, learn tips on how to mould dumplings into various shapes, find out how to make crystalline har kow skin, and discover many more ideas that will inspire great cooking in this comprehensive Cooking Classics collection. I am Thai Lam and I have been a Dim Sum Chef for 26 years at various famous Chinese restaurants from Chicago to Los Angeles and Wa. Go find your nearest dim sum restaurant and be ready to order a plethora of dishes as this book will make you hungry. The illustrations are charming, though color would probably be helpful for a few of the dishes with complicated linework, and include a cross-section view of the food to give an idea of dimensions and proportions.
Having spent time with my mother from a young age watching and helping her and many of her friends prepare and cook simple food for visitors to the Temple Street Night market and jut seeing the looks on their faces as they ate some of the best chinese food they have ever tasted and kept coming back for more. Not just any food but real authentic asian street food th. I have eaten dim sum over a dozen times at various restaurants, and I had difficulty telling the differences between dumplings in the sketches. Together they have pioneered a collection of over 90 traditional recipes as well as new creations incorporating both Chef Ma's impeccable craft and Chef Wong's pastry vision. It isn't recipes so much as guides to different types of dim sum. I believe a novice would find the drawings of limited value in trying to identify a specific item on a rolling cart.
I have eaten dim sum over a dozen times at various restaurants, and I had difficulty telling the differences between dumplings in the sketches. Drawing on the expertise of family cooks and well-known chefs both here and in Hong Kong, Blonder teaches techniques that can be easily mastered by the home cook and provides alternative versions of traditional fillings to satisfy today's health-conscious eaters. But the presentation ruins it. Pros: The author is clearly knowledgeable about dim sum and the descriptions of the contents of each dish are informative. Hi, Im Jenny Chang, Im from Hong Kong and I have a real passion for food. Instead of just having recipes it really is like a field guide.
Well, armed with The Dim Sum Field Guide by Carolyn Phillips, you can confidently dine in any dim sum restaurant. In Easy Chinese Recipes, Bee shares her passion and expertise in Chinese cooking. This is a world of steaming carts that float by your tables, where people order what's fresh from the kitchen. I spent more than two years refining the recipes and techniques for a home kitchen and smaller portions. Cook all your favorite Chinese dishes at home with this easy-to-follow Chinese cookbook! Dim sum is the Chinese version of small plates and offer a large variety of food types. A variety of succulent Chinese recipes can be foun.
While reading the book, I found myself not thinking so much about dumplings and taro root but about the complicated relationship between exposure vs ownership of cultural foods. I was somewhat disappointed by this book. All of this makes me a more adventurous d I have been eating dim sum regularly basically since birth, and this book explored that way of living in a fun and interesting way. Pros: The author is clearly knowledgeable about dim sum and the descriptions of the contents of each dish are informative. I though this was a great, fun way to go about showcasing food.
Whether it be dumplings, buns, chicken feet, or even sweets such as cakes and tarts, Carolyn Phillips has found a way to put you at ease when it comes to the somewhat daunting task of dining in a Chinese tea house. I enjoyed this review and even more the interesting questions you raise at the end of it. I received this book from the Blogging for books program in exchange for this review. With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. Full-color photos accompany every recipe, guaranteed to inspire you to discover the superb flavors of Chinese cuisine in your own home. This book is not going to tell you how to cook anything, but what it will do is guide you to dishes with complementary flavors and help you push the envelope of your taste buds.