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The Dim Sum Dumpling Book
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The Dim Sum Dumpling Book

3.55  ·  Rating details ·  20 Ratings  ·  5 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.
Paperback
Published November 1st 1995 by MacMillan Publishing Company (first published 1988)
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Jerry Ballew
Aug 18, 2017 rated it it was amazing  ·  review of another edition
Very much to the point and easy to follow directions. Results are wonderful.
Juli Anna
Feb 24, 2015 rated it it was ok  ·  review of another edition
Shelves: cookbooks
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.
May
Jun 30, 2009 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.
Karen
Aug 23, 2010 rated it liked it  ·  review of another edition
Shelves: cookbooks-crafts
Not too great on the pictures, but a few good pointers of chinese cooking are in here.
Charlie Moses
Apr 02, 2016 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.
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