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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 BunsPot Sticker DumplingsVegetable Spring RollsRoast Duck PancakesMango Pudding

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Product details

Series: Tuttle Mini Cookbook

Hardcover: 96 pages

Publisher: Tuttle Publishing (July 26, 2016)

Language: English

ISBN-10: 0804847479

ISBN-13: 978-0804847476

Product Dimensions:

6.5 x 0.5 x 8.5 inches

Shipping Weight: 15.5 ounces (View shipping rates and policies)

Average Customer Review:

3.1 out of 5 stars

11 customer reviews

Amazon Best Sellers Rank:

#1,513,725 in Books (See Top 100 in Books)

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.

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.

There are too many recipes with shrimp in the ingredients and I donâ€™t eat shrimp. Not enough recipes for some of the traditional dim sum faire.

I mailed this book to an out of town friend to have and keep - it looked really interesting to me hope they like it too.

gave as a gift, it looks amazing with all these sauces to make along with the dim sum. It seems to have usable recipes as opposed to ones that are so intimidating that the cookbook stays on the shelf.

standard.

If I could give this more than 5 stars I would! This book was lovingly given to me for my birthday by my fabulous boyfriend! And is a great cookbook with yummy recipes!True, this book doesn't have tons of recipes like one reviewer suggested, but more importantly (at least to me) each recipe is presented next to a glorious full color picture of the finished dish. Seeing the finished product is important to me. The recipes are not difficult to make and there are several pages in the beginning of the book that outline ingredients and cooking technique to make the recipes in this book. Many of the ingredients we already had in our cupboard because we like making Asian dishes. Anyone could easily obtain ingredients from the ethnic section in their grocery store-- we go to Kroger.The book is excellently organized and we are already planning to make salmon money bags and steam pork ribs to accompany an Asian entree.One reviewer complaining that most recipes call for deep frying. I disagree and also you can be creative and steam them yourselves. Frying is not neccessary.Buy this book- you will not be disappointed!!!

I have had absolute success with this cookbook. From the first time to the most recent party I gave, the cookbook has offered up good recipes that delight my guests. With excellent guidance in both steaming and frying, as well as a top notch recipe for chinese barbecued pork this is a very accessible albiet brief cookbook.While it seems that some did not like the modern western approach of this cookbook, it should be pointed out that this cookbook has such a wide variation of types of food that it allows a creative cook to expand from its begining. From the steamed dumpling to the fried to the steamed bun, to a wide range of dipping sauces, this is a winner. The fact that it is a compellingly lovely book as well does not hurt either. The pictures make you want to experiment with new dishes. No, it isn't chinatown dim sum entirely, but that isn't the only style of dim sum. At this point I have probably tried a dozen recipes from it and they have all pleased my guests.

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