xmas15 Öle & Betriebsstoffe für Ihr Auto Jetzt Mitglied werden studentsignup Cloud Drive Photos boseFly Learn More Movember staub Hier klicken Fire Shop Kindle
  • Alle Preisangaben inkl. MwSt.
Nur noch 2 auf Lager (mehr ist unterwegs).
Verkauf und Versand durch Amazon. Geschenkverpackung verfügbar.
Dim Sum: The Art of Chine... ist in Ihrem Einkaufwagen hinzugefügt worden
+ EUR 3,00 Versandkosten
Gebraucht: Gut | Details
Verkauft von Bear Books Germany
Zustand: Gebraucht: Gut
Kommentar: Gently used may contain ex-library markings, possibly has some highlighting, textual notations, and or underlining. Text is still readable.
Möchten Sie verkaufen?
Zur Rückseite klappen Zur Vorderseite klappen
Hörprobe Wird gespielt... Angehalten   Sie hören eine Hörprobe des Audible Hörbuch-Downloads.
Mehr erfahren
Alle 2 Bilder anzeigen

Dim Sum: The Art of Chinese Tea Lunch (Englisch) Gebundene Ausgabe – 9. April 2002

Alle Formate und Ausgaben anzeigen Andere Formate und Ausgaben ausblenden
Neu ab Gebraucht ab
Gebundene Ausgabe
"Bitte wiederholen"
EUR 24,83
EUR 18,16 EUR 4,67
15 neu ab EUR 18,16 4 gebraucht ab EUR 4,67

Hinweise und Aktionen

  • Verschenken Sie Bücher zu Weihnachten: Entdecken Sie die schönsten Buchgeschenke zu Weihnachten, Adventskalender und Bücher rund ums Fest. Hier klicken.

Wird oft zusammen gekauft

  • Dim Sum: The Art of Chinese Tea Lunch
  • +
  • Bambusdämpfer 3-Teilig 25 cm Bamboo Steamer Set
  • +
  • Dim Sum
Gesamtpreis: EUR 46,12
Die ausgewählten Artikel zusammen kaufen

Es wird kein Kindle Gerät benötigt. Laden Sie eine der kostenlosen Kindle Apps herunter und beginnen Sie, Kindle-Bücher auf Ihrem Smartphone, Tablet und Computer zu lesen.

  • Apple
  • Android
  • Windows Phone

Geben Sie Ihre E-Mail-Adresse oder Mobiltelefonnummer ein, um die kostenfreie App zu beziehen.

Jeder kann Kindle Bücher lesen — selbst ohne ein Kindle-Gerät — mit der KOSTENFREIEN Kindle App für Smartphones, Tablets und Computer.


Mehr über den Autor

Entdecken Sie Bücher, lesen Sie über Autoren und mehr



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


Praise for Every Grain of Rice

“Part family chronicle, part cookbook, and all heart, this is a really wonderful book.” —Ruth Reichl

“Enchanting watercolors are among the book’s pleasures. . . . These dishes are a joy to cook, not only for their ultimate goodness but also because the authors and their families are so much a part of each dish.” —New York Times

“Graceful recollections of family and food are scattered among the recipes, along with Blonder’s harmonious, informative drawings.” —Gourmet magazine

“Charming watercolor illustrations . . . Learning new techniques was a bonus to this lovely book full of good food.” —Fine Cooking magazine

“A book filled with personality, warm stories, and recipes that reflect the Chinese table in America.”
Chicago Tribune

“Certain to charm and delight readers, even noncooks, this is highly recommended.”
—Library Journal

“Every Grain of Rice mixes a variety of recipes with lovely reminiscences of family lore. Combined with the beautiful (and helpful) illustrations by Blonder and the high quality of production, the cookbook is a small gem.” —San Francisco Chronicle

Alle Produktbeschreibungen

Welche anderen Artikel kaufen Kunden, nachdem sie diesen Artikel angesehen haben?

In diesem Buch

(Mehr dazu)
Legend has tea being discovered accidentally around 3000 B.C., when tea leaves blew into an outdoor cooking vessel being used to boil water. Lesen Sie die erste Seite
Mehr entdecken
Ausgewählte Seiten ansehen
Buchdeckel | Copyright | Inhaltsverzeichnis | Auszug | Stichwortverzeichnis | Rückseite
Hier reinlesen und suchen:


Es gibt noch keine Kundenrezensionen auf Amazon.de
5 Sterne
4 Sterne
3 Sterne
2 Sterne
1 Sterne

Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 49 Rezensionen
69 von 71 Kunden fanden die folgende Rezension hilfreich
Excellent Balance between Authenticity and Acessibility 8. Dezember 2009
Von Richard Wong - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe Verifizierter Kauf
Let me first say that I am born in Hong Kong and have literally grown up with Dim Sum. I view it as more than just great foods but also as part of a traditional family event. Much like Southern barbecue isn't just about the pork. I am giving this book a 4.5-stars rating

One thing I really appreciate about this book is that its small 2 pages devotion in tea. Tea plays a very important role in traditional Dim Sum. Dim Sum are the foods, but the entire event/experience of going to a Chinese restaurant, ordering Dim Sum and drinking tea is called "Yum Cha", which literally means "Drink Tea". In short, the book converses more than just recipes.

The recipes are not entirely authentic from two angles. It is not necessary a bad thing, but potential buyers should know where this book is coming from. First, a few of the traditional Dim Sum dishes, like Black Bean Sauce Chicken feet, are passed up for semi-western pastries like Mango Pudding. Second, the recipes themselves are not purely authentic. A good example is the recipe for Char-Siu Bao (Steam Cantonese BBQ Pork Buns). It only calls for cake flour. A more authentic recipe would have called for both cake flour and wheat starch. That being said, this book is much more authentic than many other books which simply call for all-purpose flour. I have altered 80% of the recipes I tried thus far because the final products differ from my recollection. Nevertheless, the book provides a good starting point for people who want to try making Dim Sum. The book also offers many vegetarian versions of the same dish. The pictures are wonderful. They are beautiful hand-drawn pictures of the Dim Sum, as well as the hand-drawn procedures, like the steps to pleat a Char Siu Bao. These hand-drawn procedures are cleaner and simpler to understand than photographs. The cooking instructions are easy to follow as well, assuming you have a basic knowledge in cooking and have read one or two cookbooks before.

Here is a dilemma for Dim Sum book. Many Dim Sum dishes are not simple. Most Chinese home cooks cannot make them. They are certainly not typical cookies which home cooks can easily make. As such, a Dim Sum book can be very authentic but >1% of home cook can follow or it can be very easy to learn but does not resume the real dishes at all. This book strikes a good balance between being authentic and accessible. It is not too daunting for a person to learn and the ingredients are not too difficult to find, yet it is authentic enough that readers will not be wasting time and energy in learning subpar recipes. Although this book is an introductory cookbook for Dim Sum enthusiasts, it is not a beginning cookbook. It assumes the readers have a decent background in general cooking. In short, it is a beginner book for Dim Sum, but it is not a beginner book for cooking.
41 von 42 Kunden fanden die folgende Rezension hilfreich
A Heartwarming Book, Very Worthy of its Small Subject 30. Januar 2004
Von B. Marold - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This `Dim Sum, The Art of Chinese Tea Lunch' is the second book from graphic artist Ellen Leong Blonder. The first three things which strike one about the book is that it is a smallish book for a fairly sizable subject, the author is neither a chef nor a culinary journalist, and that the design and illustrations in the book are exceedingly well done.
I always have problems rating small books which commonly give half the value for about two thirds of the price of full sized books. Since this is Ms. Blonder's second book on a culinary subject, and since her first book won an IACP Cookbook award, her being an apparent culinary amateur should cause no concern about the quality of the book's contents.
The book is divided into the following chapters:
Steamed Dumplings
Boiled and Pan-Fried Dumplings
Breads and Baked Dishes
Rice and Rice Flour Dishes
Greens and Pan-Fried Dishes
Deep-Fried and Bean Curd Sheet Dishes
Sauces and Condiments
The book also contains small sections on types of tea, planning a menu, equipment and supplies, resources, and bibliography.
In a book this small, the bibliography becomes an important resource. The text states that some Dim Sum restaurants offer over a hundred dishes, yet this book has barely 110 pages devoted to often two page recipes. The book makes up for this sparseness in two very important ways.
First, it spends much of its space dedicated to Dim Sum cooking methods and equipment for steaming and deep-frying. It also gives excellent recipes for dumpling doughs and wrappers plus methods for folding dumplings.
Second, this book succeeds very well as a `feel good' book based on both the text and the color drawings, and the exceptionally good job of designing the book.
The greatest personal attraction of the book is the fact that it includes excellent recipes for baked `char siu bao' dumplings, something I often got at New Jersey Asian Markets, but which seem totally alien to the backwater Lehigh Valley. Having taken up cooking, this is one of the first things I wanted to try. The instructions for these baked filled rolls is a clean and you may wish. I have seen recipes in other books, which seem to require instructions on how to read the recipe.
If you love well-designed books or Chinese cooking, this book will warm your heart and your tummy.
46 von 49 Kunden fanden die folgende Rezension hilfreich
Delightful Pastry 11. Mai 2002
Von Julie Leong - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I just recieved my copy of Ms Blonder's wonderful "Dim Sum: The art of Chinese Tea Lunch". As with the earlier "Every Grain of Rice - this book is a visual delight.
Intrigued by the recipe for Char-Siu Pastries I decided to try them as an appetizer for a lunch party. After first preparing the pork, I was surprised at how clear the instructions were and how well the pastries turned out, warm out of the oven with a light flaky crust - I found the sweet taste of the Char-Siu and the hot meat inside made these irresistable. Next time I will know to make more.
I'm going to have fun with this book.
23 von 24 Kunden fanden die folgende Rezension hilfreich
An okay starter book, but for serious dim sum you must get.... 28. Juli 2008
Von LamFam - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
This is a good starter book for dim sum. I didn't find the flavors completely authentic, but it is a pretty, user friendly book.

If you are serious about dim sum you must get Eileen Yin-Fei Lo's book about dim sum. It is out of print but you can still get used copies online easily. The recipes in there are absolutely amazing. Hint: if a recipe calls for lard you can use peanut oil instead.
18 von 18 Kunden fanden die folgende Rezension hilfreich
Surprisingly Authentic and Straightforward 17. Juli 2004
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Gebundene Ausgabe
I was skeptical about the book because of the lack of photographs and fewer-than-usual pages, but I was happily wrong. The dim sum selection is comprised of authentic items found in restaurants, so you can use almost every recipe. The color illustrations are actually better than photographs because the details, such as how to wrap dumplings, are easier to see. The writing is very straightforward, and there are helpful tips along the way. This is a great book!
Waren diese Rezensionen hilfreich? Wir wollen von Ihnen hören.