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The Dim Sum Dumpling Book
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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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.
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.