In her third book for the Essential Kitchen series, food writer Vicki Liley takes much of the mystery out of dim sum cooking.
Learn to Make Dim Sum at Home
Who doesn't love dim sum, the charming custom of nibbling on dainty treats that originated in the teahouses of ancient China? Of course, while everyone enjoys eating the astonishing variety of dumplings, buns, and other treats that make up the typical dim sum meal, actually trying to make them can seem a little overwhelming. Vicki Liley, a food writer, editor and stylist who has travelled extensively throughout Asia, takes the mystery out of dim sum cooking.
Excellent Use of Photographs
The color photographs were the first thing that attracted me to this book. They help illustrate basic techniques such as making buns, dumplings, and steaming. In addition, each recipe has a photograph of the finished product. The second thing I noticed were the recipes themselves. A number of dim sum favorites, from shrimp toast to custard tarts, are here. (There's even a section on desserts and dipping sauces.) Liley's recipes are well-written, self explanatory, and not too difficult. One caveat: this book is designed more for the novice than the expert Chinese cook. You won't find a recipe for Chicken's Feet in Black Bean Sauce, or pork fat listed among the ingredients. Still, Dim Sum is an excellent introductory text for those wanting to learn more about this Cantonese specialty.
