[D842.Ebook] Download Ebook Dim Sum: [Chinese Cookbook, 54 Recipes] (Tuttle Mini Cookbook), by Vicki Liley

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Dim Sum is a contemporary cookbook collection of traditional Chinese appetizers.

A variety of succulent Chinese recipes can be found. included is information about the culture surrounding Dim Sum, ingredients and utensils, and cooking methods. Full-color photos accompany every recipe, guaranteed to inspire you to discover the superb flavors of Chinese cuisine in your own home.

Featured dim sum recipes include:

• Steamed Pork Buns
• Pot Sticker Dumplings
• Vegetable Spring Rolls
• Roast Duck Pancakes
• Mango Pudding

• Sales Rank: #3005580 in Books
• Published on: 2016-07-26
• Released on: 2016-07-26
• Original language: English
• Number of items: 1
• Dimensions: 8.50" h x .50" w x 6.50" l, 1.00 pounds
• Binding: Hardcover
• 96 pages

About the Author
Vicki Liley lives in Sydney, Australia, where she has done public relations for the Sydney Market Authority and presented fresh fruit and vegetable recipes on television and radio. After extensive travel in Asia, Vicki turned her hand to food styling and has since worked for Australia's leading food magazines. A self-confessed health fanatic, Vickli believes dishes should be fresh, simple, and colorful.

Most helpful customer reviews

18 of 18 people found the following review helpful.
Dim Sum Lite
By F. Liljeblad
This is a REALLY bad book. I was very disappointed in the complete lack of authenticity of the recipes. That they should be simplified is something I've come to expect, but that they should be so inauthentic is inexcusable in this day and age when Chinese ingredients are so widely available--in supermarkets, Chinatowns, or online. Here are some examples:

In the section on ingredients, Ms. Liley includes (Vietnamese) rice paper wrappers (although the Chinese do in a very few cases use a type of rice paper wrapper, it bears no resemblance whatever to the hard, glassy Vietnamese kind); she states erroniously that Spring roll wrappers are made of rice flour (see Eileen Yin-Fei Lo's "The Dim Sum Dumpling Book" for the authentic recipe and method); and she labels as wonton wrappers, which are square and egg-based, potsticker/gyoza wrappers, which are round and water-based.

In the recipe for Pearl Balls (p.26), she lists short-grain rice instead of glutinous rice for the coating, and suggests that the rice be soaked for 30 minutes. I have been making pearl balls since I was 16 years old, and you *must* use glutinous rice, because even short grain non-glutionous rice won't soften in the relatively short steaming. Also, the rice needs at least 1.5 or 2 hours soaking.

Finally, Ms Liley in recipe after recipe suggests fish sauce (widely used in Vietnamese, Thai, and Filipino cooking, but never in mainstream Chinese) as, presumably, a substitute for light soy sauce, since most Chinese recipes specify light soy sauce (or a combination of light and dark soy sauces) for fish or seafood-based dishes.

The photos are exquisite, but what good are glamourous photos when the content is so falsified? Better to take the extra money and buy Lo's dim sum book, or the book "Dim Sum" by Rhoda Yee (the text is excruciating, but the recipes are good and really work), or for those who really want to get into this in depth, the dim sum books by Wei-Chuan Publishing.

0 of 0 people found the following review helpful.
Very Poor
By C. J. Thompson
There is almost nothing to commend this book. There are only 40 recipes (excluding the 7 recipes for dipping sauces) and none of them are very good in my opinion. There are illustrations for each recipe, which is usually a plus, but in this case even the pictures were not very appetizing for the most part. I found very little in the book that looked much like anything one would find at a dim sum restaurant and there are too many recipes which recommend store bought won-ton wrappers even for steamed items. Quite frankly, it strikes me that the author has perused a few cookery books and thrown together this production without any real understanding of, or expertise in this particular style of cuisine.

100 of 105 people found the following review helpful.
westernized dim sum recipes
By A Customer
For the price, this book gives less recipes than any you would find on any ethnic food site! Almost half the recipes for dim sum involved DEEP-FRYING. For anyone who has actually experienced the traditional brunch menu in chinatown, you'll know the vast majority of dishes are STEAMED. Except for the a scant handful of the basics (i.e., pork buns, shrimp dumplings, etc.), i didn't recognize ANY of these recipes! somewhat of an oddity, given the fact that i am actually chinese. it was particularly galling to see someone try to pawn a glossy, overly westernized 'chinese' cookbook as an authentic representation of dim sum.
while it's understandable that most people who buy this book will not be chinese, this is NOT the book to get if you want to duplicate the dishes you've tasted before.
And why did i give it 1 star instead of the 0 it deserved? it has nice pictures.

See all 16 customer reviews...

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