Dim Sum and Other Chinese Street Food

by Mai Leung

Book Overview

The food in this book is simple, hearty, peasant fare, everyday food -- but sophisticated in its interplay of flavour and textures. The dishes are easy to prepare, inexpensive and nutritious. There... This description may be from another edition of this product.

• Format: Mass Market Paperback
• Language: English
• ISBN: 0060909196
• ISBN13: 9780060909192
• Release Date: January 1982
• Publisher: Harper Colophon Books
• Length: 256 Pages
• Weight: 0.88 lbs.

Customer Reviews

This is THE book on Dim Sum

I borrowed a copy from a friend and was delighted with the recipes. She's had her copy for years and it's held together with a rubberband. The pot stickers, shu mai, and green onion pancakes are all devine! If you want to make traditional Chinese dim sum in your home this is the book for you. Recipes and techniques are well described.

Authentic history wrapped around each recipe. The chinese experience the way my mother knew the worl

This book has many of the recipes and ways of life that my family lived with in China. There is one special recipe in the book for deep-fried sweet sesame balls that no one else could make any better. It is this kind of unique and obscure recipe that makes this book interesting. The lore behind where the recipes came from or how people make a living with these foods is what makes the book a really good read. I love all the recipes that are included. This is the seccond printing of the original Chinese Peoples Cookbook published in 1979. It's the same book in paperback.

It's a pretty good Chinese cook book

I have over 40 cook books covering just about every continent & country except Africa, Central & South America, & the country France. What I am looking for is for the authors to explain why a recipe works, not just giving the how + some glossy photos. This book is pretty good. It gives the basics such as type of cook ware that are needed & a few simple techniques that an average Joe can do at home. I'm giving it a 4 because I don't think any book, be it a chemistry or cook book, can explain everything. One needs a collection of books to be competent in a subject.