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Dim Sum: The Art of Chinese Tea Lunch, by Ellen Leong Blonder
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In Cantonese, “dim sum” means “touch the heart,” and Ellen Blonder’s charming celebration of China’s famed tea lunch does just that. More than sixty carefully crafted, authentic recipes, each illustrated with Ellen’s exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook’s hand.
Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing saut�ed greens, tender baked or steamed buns, and a variety of pastries and desserts—all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.
Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.
- Sales Rank: #47227 in Books
- Brand: Brand: Clarkson Potter
- Published on: 2002-04-09
- Released on: 2002-04-09
- Original language: English
- Number of items: 1
- Dimensions: 8.52" h x .60" w x 7.71" l, 1.21 pounds
- Binding: Hardcover
- 144 pages
- Used Book in Good Condition
Amazon.com Review
Who doesn't love dim sum, those enticing dumplings, buns, and pastries served in Chinatowns everywhere? But making it at home? This seemingly formidable business now proves infectiously doable, thanks to Ellen Leong Blonder's Dim Sum. Coauthor of the IACP-award-winning cookbook Every Grain of Rice, Blonder has found a way, through lucid explanation and her own telling illustration, to help readers reproduce dim sum favorites themselves. Ranging from Pork and Shrimp Siu Mai, Potstickers, and Chinese Chive Dumplings to Scallion Pancakes and Three-Mushroom Dumplings and more, these delicious nibbles--great cocktail fare as well as wonderfully tasty meals--are also fun to prepare.
Beginning with a discussion of the dim sum restaurant experience and the kinds of tea involved, the book then offers concise data on setting up a steamer, making doughs, and advance preparation. The 80 recipes follow in chapters that include breads and baked dishes, such as Steamed Char Siu Bao (barbecued-pork-filled buns), and rice and rice flour specialties, like Chicken and Sausage Rice Bowl and Rice Flour Rolls with Beef. Greens and pan-fried dishes are also covered with the tempting likes of Pea Shoots with Garlic, as are deep-friend and bean curd specialties, including Deep-Fried Stuffed Eggplant and Salt-Fried Whole Prawns. Recipes for dim sum sweets like Almond Pudding and Egg Custard Tarts are also offered, as are interesting sidebars--A Trip to the Luk Yu Tea House is one--and ingredient notes, menus, and supply resources. This is one of those happy cookbooks that tackle a potentially problematical subject beautifully, delivering the kitchen ease and good eating it promises. --Arthur Boehm
From Library Journal
Most Chinese cookbooks include some recipes for standard dim sum dishes such as scallion pancakes and potstickers, but as Blonder (Every Grain of Rice) found, there is little devoted solely to these popular brunch/tea snacks and certainly nothing as charming and accessible as her little book. She provides 60 recipes, from Pork and Chinese Chive Dumplings to Salt-Fried Prawns, along with sweets and condiments, all illustrated by her own lovely watercolors. The recipes are clearly written, with step-by-step drawings of various techniques, and most include make-ahead suggestions. Recommended.
Copyright 2002 Cahners Business Information, Inc.
From Booklist
As more and more Americans become familiar with the Chinese breakfast/brunch tradition of dim sum, they are eager to make these little delicacies at home. Ellen Leong Blonder does a remarkably good job of explaining dim sum technique in Dim Sum. Each of these dainty, tasty morsels has its own traditional method of filling and forming before steaming, baking, boiling, or frying. Flavors range from rich and unctuous through earthy and unfamiliar. Each of the wrappings of these Chinese dumplings uses different starches and flours to create special textures. Line drawings lead the beginner through the different steps of making some of the dozens of varieties of these toothsome delights. Mark Knoblauch
Copyright � American Library Association. All rights reserved
Most helpful customer reviews
80 of 82 people found the following review helpful.
Excellent Balance between Authenticity and Acessibility
By Richard Wolf Wong
Let me first say that I am born in Hong Kong and have literally grown up with Dim Sum. I view it as more than just great foods but also as part of a traditional family event. Much like Southern barbecue isn't just about the pork. I am giving this book a 4.5-stars rating
One thing I really appreciate about this book is that its small 2 pages devotion in tea. Tea plays a very important role in traditional Dim Sum. Dim Sum are the foods, but the entire event/experience of going to a Chinese restaurant, ordering Dim Sum and drinking tea is called "Yum Cha", which literally means "Drink Tea". In short, the book converses more than just recipes.
The recipes are not entirely authentic from two angles. It is not necessary a bad thing, but potential buyers should know where this book is coming from. First, a few of the traditional Dim Sum dishes, like Black Bean Sauce Chicken feet, are passed up for semi-western pastries like Mango Pudding. Second, the recipes themselves are not purely authentic. A good example is the recipe for Char-Siu Bao (Steam Cantonese BBQ Pork Buns). It only calls for cake flour. A more authentic recipe would have called for both cake flour and wheat starch. That being said, this book is much more authentic than many other books which simply call for all-purpose flour. I have altered 80% of the recipes I tried thus far because the final products differ from my recollection. Nevertheless, the book provides a good starting point for people who want to try making Dim Sum. The book also offers many vegetarian versions of the same dish. The pictures are wonderful. They are beautiful hand-drawn pictures of the Dim Sum, as well as the hand-drawn procedures, like the steps to pleat a Char Siu Bao. These hand-drawn procedures are cleaner and simpler to understand than photographs. The cooking instructions are easy to follow as well, assuming you have a basic knowledge in cooking and have read one or two cookbooks before.
Here is a dilemma for Dim Sum book. Many Dim Sum dishes are not simple. Most Chinese home cooks cannot make them. They are certainly not typical cookies which home cooks can easily make. As such, a Dim Sum book can be very authentic but >1% of home cook can follow or it can be very easy to learn but does not resume the real dishes at all. This book strikes a good balance between being authentic and accessible. It is not too daunting for a person to learn and the ingredients are not too difficult to find, yet it is authentic enough that readers will not be wasting time and energy in learning subpar recipes. Although this book is an introductory cookbook for Dim Sum enthusiasts, it is not a beginning cookbook. It assumes the readers have a decent background in general cooking. In short, it is a beginner book for Dim Sum, but it is not a beginner book for cooking.
19 of 19 people found the following review helpful.
Surprisingly Authentic and Straightforward
By A Customer
I was skeptical about the book because of the lack of photographs and fewer-than-usual pages, but I was happily wrong. The dim sum selection is comprised of authentic items found in restaurants, so you can use almost every recipe. The color illustrations are actually better than photographs because the details, such as how to wrap dumplings, are easier to see. The writing is very straightforward, and there are helpful tips along the way. This is a great book!
12 of 14 people found the following review helpful.
Ellen Leong Blonder: DIM SUM. The Art of Chinese Tea Lunch.
By Professor Per Gade
Did you know Chinese food is "the grandmother" of western, modern gourmand food? How is that so? Well, Marco Polo took it with him from China to Europe/Italy/Venice some 900 years ago. Then, by time, the famous Italian food develop and noodles became spaghetti, etc. Then some centuries later, an Italian Princess married the French King of that time. And she took all the best Italian cooks with her to France (several hundreds of them), and food changed again and became "The great French cooking".
Lets get back to "grandmother", because Chinese food is so good, as we all know!!! But do you personally know the taste of "Dim Sum" (dumplings)? If not, let me tell you: This small mouth watering bits are usually served at lunchtime in the western world, in China at breakfast as well.
If you don't know this Dim Sum, the greatest delight of soft and delicious tastes are awaiting you and, so far, you have never been into "the real heart" of Chinese cousin! Actually the word "Dim Sum" means "touch the heart" in Chinese language.
So for a starter get into a good Chinese restaurant at lunch time and ask for Dim Sum. Try "Ha-Gaw; Sui-Mai"; "Char-siu-bao"; Beef-balls; "Taro-dumplings", etc., and ask for tea in Chinese language. Say: "Yum-cha-a"!" (means "please serve me tea" in English), forget the soft drinks and Coke for some other time.
This Dim Sum Cookbook is fantastic! I envy this writer Ellen Leong Blonder's husband and family to have so good food every day. Ellen Leong Blonder is really an artist in both cook book writing, as well as the fine illustrator of this fine book, where all descriptions are carefully made out in pictures. And all recipes are carefully tested, so no trouble to cook them, as long as you follow the many different recipes step by step.
This is the best cook book of DIM SUM on the world marked today (I have some 22 different on Dim Sum food only, some rare and hard to find).
The writer Ellen Leong Blonder grew up within a large constellation of Chinese immigrant relations in USA. She learned from her family and friends and her interesting stories and descriptions just make you hungry, to try out everything as soon as possible.
If I personally was forced to go to a deserted Island and I could choose 10 books to take with me, this would be the first one, I purchased 3 copies of it: one for my own private cook book collection, one for my suite case (I travel a lot all over the world and occasionally cook for friends) and one last copy will go as a gift to a selected person who care for the best food in the world, to be given in the close future.
You will miss this book if you don't have it, and you can not live without it, when you owe it! It's simply the best cookbook on Dim Sum!!!!!
Per Gade (Mr.)
Denmark, England, USA & Japan.
Music Professor,
author of 56 books,
prize winner in international cooking and gourmand food,
for friends and special parties
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