Dim Sum - The Art of Chinese Tea Lunch

Title: Dim Sum - The Art of Chinese Tea Lunch
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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Hot vegetables

Title: Hot Vegetables
Author: Hugh Carpenter & Teri Sandison
Publisher: Ten Speed Press, Berkeley, California
ISBN: 0- 89815-975-X
Published Year: 1998

Review: 4/5 ( Very good read)

Hot Vegetables is a very colourful book. It has many pictures of food photography, which allows the readers to judge and also to reference the end-product to. All pictures are in full colour.

The book is also very informative. It has descriptors of different methods of cooking and the handling of different vegetables. There are very concise instructions on batter frying, and additional notes on the secrets to achieve a nice crisp finish. Also included are additional suggestions in accompaniment for the dishes and possible replacement of ingredients.

Overall, the book is a rather comprehensive read. Although the instructions of the recipe may be difficult to follow because of the adoption of prose, the extra commentary before each recipe allows the reader to visualise the final product well.

Recommended Recipes from Book:

1) Asparagus Mu Shu with Shiitake Mushrooms - An attractive dish with colourful visual representations.

2) Grilled Eggplant Lasagna - Complex dish but with interesting flavour. The baking as the final step makes it easy to cook. However, be careful not to over cook the eggplants or the lasagna will lose its firmness.

3) Smoked Tomatoes Tossed with Fusilli Pasta - A very simple dish, tasty and appetising. The smoked tomatoes makes the dish especially appealing to the taste buds.

4) Pumpkin Soup with Cilantro Swirl - A simple dish. The pumpkin lends a nice sweet taste to the soup and the crème fraîche gives a creamy finish. Visually appealing orange pumpkin mixes with the verdant green of cilantro. A personal favourite.

5)Pizza with Roasted Pepper Topping - A dish that requires high skill with the preparation of the dough. The pizza stone and the paddle is difficult to acquire and the logistics in a limited kitchen will need to be sorted out for this dish. However, with the proper equipment, this would be a wonderful tasting pizza.

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