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Learn to COOK - Chinese Dim Sum
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List Price: $21.95
Our Price: $14.93
Your Save: $ 7.02 ( 32% )
Availability: Usually ships in 24 hours
Manufacturer: Wei-Chuan Publishing
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Average Customer Rating:  
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Binding: Paperback
Dewey Decimal Number: 641
EAN: 9780941676243
ISBN: 0941676242
Label: Wei-Chuan Publishing
Manufacturer: Wei-Chuan Publishing
Number Of Items: 1
Number Of Pages: 128
Publication Date: 1990-11
Publisher: Wei-Chuan Publishing
Studio: Wei-Chuan Publishing
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Editorial Reviews:
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Bilingual: English and Chinese.
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Spotlight customer reviews:
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Customer Rating:
Summary: If you're an Asian looking for a dim sum book, this is not the one for you.
Comment: I would like to start off by saying that I am Chinese. I grew up eating dim sum on Saturday and Sunday mornings.
This book does not have the classic dim sum that you would find in restraunts. You'll be disappointed finding a few recipes out of the woderful 128 page book. This is far from what you really want to find. If you're trying to find a book that you can call a teacher, look for the chef in the kitchen of your restaurant instead. This book won't help you on your quest to learn how to make dim sum at home.
But if you like some desserts, pick this up.
Customer Rating:
Summary: misguided
Comment: i am chinese and i love dimsum. my family would have dim sum every sunday morning in chinatown growing up. now i married and there's no chinatown or good chinese food around where i live. so i decided to learn how ot make them. however i can't read chinese very well. i bought this book because the recipes come in both chinese and english.
Anyway, this book tittle is "Chinese dimsum" but the recipes in there isn't as true to it's title. There are great variety of food in Dim-Sum food. most steamed meat dishes, variety steam dumplings and stuffed rice rolls, and rice cake. However, this book offers only 3 dumpling recipes. those dumpling recipes are definitely NOT the kind you get from a dimsum restaurant. Dim-sum is the heart of southern cantonese cuisine. it's originate from canton china and is a southern style cooking. mostly steamed cooking recipes. However, the dumpling recipes in the book are water dumpling, just like northern style. a lot more blend. Northern style are the dumpling called for boiling method rather than steam cooking. well those aren't dim-sum. northern chinese people eat them as a real meal. the basics such sui-mai, cao ji. ha-cao. si long bao, are not in the book. there great variety of appetizer size meat dishes are also missing. 80% of the books teaches you how to make chinese desserts. quite honestly, chinese desserts are the grossest thing on earth. only old chinese people like stuffs like black sesame past bun, red bean paste cake, red bean past sweet rice soup, peanut paste, and yam paste type desserts. it has 5 or six different king of steam buns recipes, same dough but different meat stuffing. well, i like steam buns, but it's not the main focus of chinese dim-sum.
i am very upset that i can not find a single recipe that i can call dimsum food.
Customer Rating:
Summary: great book
Comment: It is a very good way to learn how to cook Dim Sum. I haven't got so good books for cooking Chinese foods before. But I have it now!
Customer Rating:
Summary: Disappointed
Comment: i'm basically a dim sum addict, and that's why i decided to buy this book after reading all those glowing reviews. however, after getting the book, i found that some recipes are quite dull. for example, the shrimp wanton soup called for a chicken stock that didn't suit the shrimp taste at all (my taste bud was conflicted). yes, i stuck to the recipe word for word so i know it's not my fault. also, the siu mai recipes used rice, which was weird (i'm accustomed to eating siu mai at the restaurant with only meat inside). i have yet to try the dessert section, and hopefully it will redeem the book's value. but so far, this was a disappointment.
Customer Rating:
Summary: The Ultimate Dim Sum Book
Comment: This is the ultimate dim sum book--along with Wei-Chuan's other book, "Chinese Snacks" (which is essentially a dim sum book as well, but for the Peking and Shanghainese schools). If you want to have the ultimate in authenticity, this/these are the book(s) for you.
That said, there is one drawback: the recipes are written by Chinese for Chinese, and although the recipes are in both English and Chinese--and the English is very respectable--there is no denying that some effort will have to be made for English speakers, especially neophyte dim sum chefs, to bridge the gap.
Despite that one shortcoming, I can heartily recommend these two books to the enthusiastic amateur.
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