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The Dim Sum Dumpling Book
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The Dim Sum Dumpling Book

3.41  ·  Rating Details  ·  17 Ratings  ·  4 Reviews
Dim Sum come in an endless array of shapes and tastes--wonton-style, wrapped shrimp, and sweet pork buns, just to name a few. With instructive illustrations throughout and introductory sections on Chinese techniques and ingredients, this bok makes it easy enough for even beginners to try their hand at these tasty morsels.
Published November 1st 1995 by MacMillan Publishing Company (first published 1988)
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Juli Anna Herndon
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.
Charlie Moses
Apr 02, 2016 Charlie Moses rated it really liked it
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.
Jul 02, 2009 May rated it it was ok
Shelves: cookbooks, read-2009
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.
Aug 30, 2010 Karen rated it liked it  ·  review of another edition
Shelves: cookbooks
Not too great on the pictures, but a few good pointers of chinese cooking are in here.
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