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Dim Sum Book, by Eileen Yin-Fei Lo
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Product details
Hardcover: 180 pages
Publisher: Crown; 1st edition (1982)
Language: English
ISBN-10: 0517545810
ISBN-13: 978-0517545812
Package Dimensions:
9.3 x 7.1 x 1 inches
Shipping Weight: 15.2 ounces
Average Customer Review:
4.7 out of 5 stars
11 customer reviews
Amazon Best Sellers Rank:
#928,746 in Books (See Top 100 in Books)
This Dim Sum book was a walk down memory lane for me. Many of the dim sum items brought back memories of my growing up in Hawaii and tasting many of the different tid bits from street vnedors and the varied shops in the Chinese community. Highly recommend this book for anyone adventureous enough to attemp making your own treats at home.
I had dim sum with my family almost every weekend when I was a kid back in China. I got this book for about a week. So far I've tried two of Eileen's recipes and their tastes are very true to the original. I substituted lard with vegetable oil/seseam oil/butter (or a combination of the three). They came out very good and I honestly didn't notice any sacrific of taste.When it comes to dim sum making, I am a total beginner. The book has very clear instructions, I think anybody could follow it. And the ingredients are not hard to find at all, especially today Asian supermarkets are in almost every corner.FYI--If you read Chinese like me, there are many good dim sum books written in Chinese, however, the common problems I found in those books are that because the target readers are China Mainlanders, so some ingredients are only available in that region, and the name of some ingredients are very confusing. If you could deciper the names of the ingredients, you would have a lot of choices for dim sum recipe books.
great recipe book
I love dim sum! And, have always wanted to learn how to make it at home. I adore this book and hope someday to create all of the delicious recipes.
There really is no reason to own any other book on the subject. I am very pleased that I bought this book and will be ordering the rest of the author's titles.In my opinion, acquiring all of the author's cookbooks first before buying the other English language Chinese cookbooks makes an important foundation to understanding what you eat in America and how the food is cooked at home. Then proceed to the other cookbooks and hopefully to eating the more elaborate levels of Chinese cooking. I didn't pick up the author's cookbooks until very recently and only after learning that the author is from Sun Tak. I wish I had bought her books long ago.
good
Just as promised. Thank you
While I would have liked photos of the dim sum, the illustrations are helpful and the recipes are generally clear and easily done in a U.S. kitchen. What is particularly helpful is that she gives the brands of flour that work best in the U.S., generally Gold Metal and Pillsbury. I've had trouble with my dumplings sometimes and now I understand that not having enough gluten in the flour was probably the problem. If you've eaten dim sum and want to try making some yourself, this is a helpful book. If you haven't eaten it before, you might find the instructions somewhat confusing.
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