- Shopping Bag ( 0 items )
From Barnes & NobleThe Barnes & Noble Review
Want to enjoy a dim sum lunch without crowds? Let's have it at your house.
As diners in Chinatowns from Seattle and San Francisco to New York and Boston can attest, the savory dumplings, pastries, and buns known collectively as dim sum are completely irresistible, and now they can be made at home.
Ellen Blonder was determined to provide a full range of dim sum recipes for the home cook but was surprised to find out how few existed in books. Undeterred, she turned to her many relatives and was rewarded with recipes in English, Mandarin, and Cantonese from them, their friends, and their neighbors.
Blonder tells you what you really need to know: how to set up a steamer, how to make the two basic kinds of dumpling dough, how to wrap and pleat the dough (complete with illustrations); how to steam, boil, or pan-fry dumplings. There are Vegetarian Potstickers and Char Siu Pastries, Steamed Spareribs and Scallion Pancakes, Pan-Fried Bao and Spring Rolls. Blonder even throws in some vegetable dishes and some desserts to complete the menu. She has thoughtfully earmarked which dim sum are easily made ahead and frozen. The illustrations throughout the book are clear and charming.
If you want to go out to a dim sum parlor, Blonder shares a few etiquette tips. For example, to get your teapot refilled, merely tip the lid askew. When the pot is refilled, tapping your index and middle finger twice on the table or the side of your teacup signals a thank you to the waiter.
Blonder's first cookbook Every Grain of Rice, written with her aunt, won the IACP award for best cookbook in the American category. (Ginger Curwen)