Dim Sum

This is an excellent cookbook. I had borrowed one from a friend of mine and decided that she couldn't have it back. I had to buy a new copy to get one back to her. The recipes are a good sampling of and introduction to authentic Chinese Dim Sum. A beginner can follow these recipes and get authentic results. ... some recipes could/should have been included, but I feel that a book like this is an introductory level and stands well on its own. I also felt that the recipes were not very Americanized. The Chinese restaurants near here (O.K. It IS Vermont) typically have steak teriaki and egg rolls as appetisers and nothing that even comes close to the recipes in this book. The ingredients are relatively easy to obtain in an American market or in an Asian market in American cities. The beginning of the book shows a great lesson in some of the techniques and some ingredients. As an American trying to learn more authentic Chinese recipes, I found this book most useful.

..................I got this cookbook for Christmas along with a bamboo steamer (a must for making dims sum) from my sister and so far I've made several delectable recipes. This cookbook also makes cooking dim sum for the first time easy. There are sections devoted to: serving dim sum, making tea, common equipment and utensils, ingredients, and step by step dim sum cooking methods. There is also a handy glossary. I had never made dim sum before, but my husband and I have had marvelous success from the start.The recipe section of the cookbook is divided into: classic dim sum; dumplings; buns; pancakes, parcels and wraps; seafood; pork; vegetables; desserts and dipping sauces. All and all this cookbook contains about forty-five recipes. So far we've tried, and enjoyed: Shanghai Dumplings, Wok-fried Money Bags, Flower Dumplings, Shrimp Toasts, Red Bean Paste Buns and the Ginger Soy Dipping Sauce. The photos in this cookbook are attractive and will really make you want to start cooking right away. I only have one negative comment about this cookbook, which another reviewer has already mentioned. The recipes are Americanized and this was not evident to me until I actually tasted my first batch of dim sum. They were very good, but the flavors weren't bold enough. Now I simply make sure to add about double the amount of ginger, oyster sauce, soy sauce and garlic.

I have made almost every recipe in this book and every one is great! The instructions are easy to understand and follow. Perfect results every time. Ingredients can be found the the ethnic section of most supermarkets. If you want to impress your friends, have a dim sum party and use the recipes in this book. Mix and match the sauces according to your taste.I can't wait for a sequel!

If I could give this more than 5 stars I would! This book was lovingly given to me for my birthday by my fabulous boyfriend! And is a great cookbook with yummy recipes!True, this book doesn't have tons of recipes like one reviewer suggested, but more importantly (at least to me) each recipe is presented next to a glorious full color picture of the finished dish. Seeing the finished product is important to me. The recipes are not difficult to make and there are several pages in the beginning of the book that outline ingredients and cooking technique to make the recipes in this book. Many of the ingredients we already had in our cupboard because we like making Asian dishes. Anyone could easily obtain ingredients from the ethnic section in their grocery store-- we go to Kroger. The book is excellently organized and we are already planning to make salmon money bags and steam pork ribs to accompany an Asian entree.One reviewer complaining that most recipes call for deep frying. I disagree and also you can be creative and steam them yourselves. Frying is not neccessary.Buy this book- you will not be disappointed!!!

I had to give this 5 stars just to counter the ill-advised and unfair rating of the other reviewer. I haven't made anything from the book yet, but the book is beautiful, the recipes are clearly written, the ingredients are authentic, and the selection of recipes -- from steamed dumplings and buns to deep-fried offerings and vegetable dishes -- mirrors what I've seen at some of San Francisco's finest dim sum restaurants.