Author: Ellen Leong Blonder
Publisher: Clarkson Potter/ Publishers, New York
ISBN: 0-609-60887-8
Published Year: 2002
Review: 3/5 (Use for reference)
This book gives a very through description of the preparation as well as the equipment required. The sketches that are provided gives a clear visual representation for the reader to replicate if needed.
At first glance, Dim Sum - The Art of Chinese Tea Lunch may seem a large mouthful to swallow. The book is chocked full of words with small fonts which may put some readers off. However, there is sufficient white space left around the pages for the eyes to rest.
The ingredients are listed out clearly in the book along with visual guides for the proper folds to make but the methods of cooking may seem a bit unorganised due to the possible variations for one dish.
Additional notes are available at the end of the recipes to give a clearer description to the reader. The drawn and coloured pictures of the food are very useful for preparation. However, the lack of a proper photograph for a final product cause the dish to lack a sense of realism.
Overall, this book is a very good reference for dim sum dishes, which I highly recommend for a clear idea of how to wrap and fold your dim sum.
Recommended Dish:
1) Sweet Red Bean Filled Pancakes - These sweet and crepe-like pancakes are a hit for little children. Try making it during the holidays.
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Information is correct at time of publishing. Image is from: http://www.sushiclock.com/image-1158246658.gif
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