Dim Sum: The Art of Chinese Tea Lunch
by Ellen Leong Blonder
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Book Summary Information
Author: Ellen Leong BlonderEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2002-04-09
ISBN: 0609608878
Number of pages: 144
Publisher: Clarkson Potter
Book Reviews of Dim Sum: The Art of Chinese Tea Lunch
Book Review: Ellen Leong Blonder: DIM SUM. The Art of Chinese Tea Lunch.
Summary: 5 Stars
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
Summary of Dim Sum: The Art of Chinese Tea Lunch
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 sautéed 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.
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
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