Books: Cooking by Cuisine -> Cooking Chinese
Dim Sum: A Pocket Guide
Li, Kit Shan
Published: April, 2004
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From Publishers Weekly
Dim sum is one of the great pleasures of Chinese cuisine, but it can be bewildering for Westerners unfamiliar with Chinese cooking. This little red book, which would easily fit in a back pocket or purse, serves as an illustrated
explanation of the items one can expect to find at a dim sum restaurant-with it, one can figure out what's inside that steamed dumpling, what that tiny dish of meat is and how to tell the difference between a White Turnip Cake and a Taro Cake. For each
of the 48 dishes included here, the author provides a color photo and gives a description in English, along with a phonetic pronunciation of the dish's Cantonese name. Introductory paragraphs give useful tips, such as how to tell the host or hostess the
number in your party in Chinese, how to indicate to the waiter or waitress that you're ready for a refill of your teapot and how to use chopsticks. Cute, clever and handy, this book makes a great gift item for foodies.
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With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars
looking to try a different dish, Dim Sum is the ultimate guidebook to this traditional Chinese meal. Perfect for popping into a purse or pocket, this handy guide identifies the 50 most popular dim sum dishes with full-color photographs, short
descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and
demystify the contents of that bamboo steamer. With tips on restaurant etiquette and how-tos for everything from refilling the teapot to handling chopsticks, Dim Sum is yum yum for everyone.
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