Dim Sum

I suppose that "really wonderful" is in the eye of the beholder. Because I like the incredible thoroughness with which the authors have gone over their subject, I feel that they have given a truly comprehensive picture of dim sum. In fact, they have actually given probably the most comprehensive picture of dim sum in print today--along with the Wei-Chuan books. I particularly liked their recipes for "double dough" (p.82)--far more explicit, including drawings, than the Wei-Chuan books and also far more variations: red bean paste, pork and white radish filling, etc. If there are any drawbacks to this dim sum cookbook, there are two: one is the pictures, which are very mid-80s and somewhat amateurish. The other is that the book, which was intended for the British public, has the measurements given first in metric then, in parentheses, in U.S. measurements. On the other hand, how many U.S. cookbooks do the reverse? If you want something that is "once over lightly," then this book is not for you; otherwise, grab it as fast as you can.