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Chinese
Cook Books
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Chinese Coobooks - Dim Sum |
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Dim Sum: The Art of Chinese Tea Lunch
by Ellen Leong Blonder
Who doesn't love dim sum, those enticing dumplings, buns, and pastries
served in Chinatowns everywhere? But making it at home? This seemingly formidable business
now proves infectiously doable, thanks to Ellen Leong Blonder's Dim Sum. Coauthor
of the IACP-award-winning cookbook Every Grain of Rice, Blonder has found a way,
through lucid explanation and her own telling illustration, to help readers reproduce dim
sum favorites themselves. Ranging from Pork and Shrimp Siu Mai, Potstickers, and Chinese
Chive Dumplings to Scallion Pancakes and Three-Mushroom Dumplings and more, these
delicious nibbles--great cocktail fare as well as wonderfully tasty meals--are also fun to
prepare. Beginning with a discussion of the dim sum
restaurant experience and the kinds of tea involved, the book then offers concise data on
setting up a steamer, making doughs, and advance preparation. The 80 recipes follow in
chapters that include breads and baked dishes, such as Steamed Char Siu Bao
(barbecued-pork-filled buns), and rice and rice flour specialties, like Chicken and
Sausage Rice Bowl and Rice Flour Rolls with Beef. Greens and pan-fried dishes are also
covered with the tempting likes of Pea Shoots with Garlic, as are deep-friend and bean
curd specialties, including Deep-Fried Stuffed Eggplant and Salt-Fried Whole Prawns.
Recipes for dim sum sweets like Almond Pudding and Egg Custard Tarts are also offered, as
are interesting sidebars--A Trip to the Luk Yu Tea House is one--and ingredient notes,
menus, and supply resources. This is one of those happy cookbooks that tackle a
potentially problematical subject beautifully, delivering the kitchen ease and good eating
it promises. --Arthur Boehm
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Chinese Snacks
by Su-Huei Huang, Huang Su Huei, Chen Chang-Yen (Editor) |
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Dim Sum (Essential Kitchen Series)
by Vicki Liley
What could be more exotic than dim sum, those small taste treats served
at teatime and on weekends in Chinese restaurants? More than appetizers yet less than
entrees, the world of dim sum fills a peculiar culinary role when a little bite of
something is absolutely in order. And while you're up, would you please make that unusual?
Vicki Liley's Dim Sum, published as part of
the Essential Kitchen series, strips much of the mystery away. The combination of color
photography and careful instruction gives even the novice cook permission to blunder
along. But the ingredients are so flavorful that even the blunders are going to taste
great. And with practice, the style of carefully made dumplings and potstickers will come
together.
Dim Sum begins with a section on how to serve what
you have so lovingly prepared, followed by a section on drinking tea, perhaps the best
accompaniment for dim sum. The author suggests that as you explore the ways of making dim
sum, you can explore a wide variety of tea, too. Then there follow sections on utensils,
common ingredients, and a step-by-step, illustrated section on basic methods--how to
deep-fry, how to steam, how to make dumplings, how to make buns. |
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Chinese Dim Sum
by Wei-Chuan School |
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The Dumpling Cookbook
by Maria. Polushkin
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