Download , by Andrea Nguyen Penny De Los Santos
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, by Andrea Nguyen Penny De Los Santos
Download , by Andrea Nguyen Penny De Los Santos
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Product details
File Size: 133324 KB
Print Length: 242 pages
Page Numbers Source ISBN: 1580089755
Publisher: Ten Speed Press (March 22, 2011)
Publication Date: March 22, 2011
Sold by: Random House LLC
Language: English
ASIN: B004MME6NO
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Amazon Best Sellers Rank:
#157,227 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
I am an avid lover of Dim Sum. My fascination started when my mother took me to try Dim Sum as a child and has only increased with every weekend I make it to a place that serves this delectable array of small morsels. When I saw this book show up, I made a happy squeal and went through it immediately. This cookbook does not disappoint. I need to wait for the holiday seasons to be over to be able to fully dedicate myself to trying the breadth of the recipes inside, but I am very excited about what I've read.This book has a clear and concise layout, with recipes neatly organized into categories. I enjoy the wide variety of options, not just limiting it to a few types. I understand that there could be whole volumes dedicated to the varieties. I also am excited about the recipes given for the oils and sauces, because that is where the nuances of flavor really step in to elevate a dish.
This book surpassed my expectation in terms of content and depth of the main subject matter: Asian Dumplings! I accidentally came upon Andrea Nguyen's website when I was looking for the perfect bao recipe. I have been to many cities in mainland China where dumplings are what is bread to us here in the West but Ms. Nguyen generously touches in this book the multitude of cultures woven in the dumpling culture.I frequently visited Yangzhou in the past 10 years and while there, the owners of the factory I was working with would bring me to a very old place quite well known for all types of dumplings. If I am not mistaken the name of the restaurant is Fuchun Chaze which was established in 1885. This is where I tasted my first crab soup dumpling thinking it was soup with crab dumplings. At first I was not so sure what to do with it when it came with a straw, not knowing that the crab soup was inside the dumpling! This place was steeped with tradition and I always looked forward to having breakfast there (courtesy of my host who pulled strings to get a reservation every time). It always fascinated me watching the cooks make all the different types of shumai and baos through a glass window. I felt so privileged to have been to such a place.This book will be a must in my cookbook collection and will be cherished as I go through the many recipes that I would love to try. I could only wish that all cookbook authors could be like Ms. Nguyen: clear and concise contents, notes on useful tips for success, enough pictures to whet up your appetite but not too much that the instructions fall short. I bao to you Andrea, and thank you for writing such a wonderful cookbook!
I have no idea what made me buy this book as I had taken out several books on dumplings from the library last year and they were completely inadequate, confusing, uninspiring and poorly conceived. I couldn't even look inside this one to see what was in there, right? But, overcome with a desire for dumplings, I splurged.The dumplings I have made from Andrea Nguyen's book have been frighteningly delicious. The information is clearly presented with good line drawings to show you how and lovely photos to show what you're supposed to end up with. The ingredient lists are all minimal and easily obtained. You will make no large investments in items you will use once. (Don't you hate that about some cookbooks?) There are so many to chose from, the only problem will be making up your mind which one tonight. The door to delectable dumplings is now open.This is a wonderful book. Thank you, Ms Nguyen.
I made at least 10 recipes in the first two weeks of having this book. Every single one of them was delicious! My son said that the sesame balls tasted like the ones we used to get on weekends at our local Asian market (when they weren't sold out). I'm still within working on improving my shaping skills, meantime, even the ugly ones are delicious. I can't tell your how many pounds of char siu pork I've made, along with scores of steamed buns. My boys would eat them as fast as I made them. I finally made a double batch and froze them. I had to hide them in the freezer. The pork used is also great on bagels with cream cheese.A side bonus is that I'm finally using my old tortilladora. I bought it on Amazon about ten years ago. It was pretty inexpensive, but made some of the dumpling wrappers much easier to make. It's definitely worth the small investment if you're going to make dumplings.I ended up raving about the book so much that my friend's mother is ordering her own copy when she gets back home to Toronto.
This cook book is amazing. A gentleman loaned me his copy and after 20 minutes pursuing it, I ordered it.This book is the only one you need to make all manner of dumplings. You are guided through making your own dough wrappers. (Hint: if you want a small enough rolling pin, in Asian Markets it is called a "Noodle Stick," not a rolling pin.)The neophyte dumpling cook is guided through, step by step, for everything from Bao to Goyzas. And, what are dumplings without dipping sauce you say? Well there are plenty of authentic sauces in the book. You are also taught, step by step, how to properly pleat and food specific dumplings so they match tradition.
LOVE LOVE LOVE this book. I've tried many of Andrea Nguyen's recipes off her website, buying this book was a great decision on my part. The recipes are excellent and turn out results better than I'd imagined I could ever do. Yes, it takes practice, but I seem to have no trouble finding help eager to gobble down my trials, mistakes and experiments. Always tasty, even when not very pretty :-)This book has given me a LOT of confidence in my quest to learn dim sum techniques, and I am honestly surprised how simple some of the most expensive restaurant dishes are to make. Did I say LOVE LOVE LOVE???
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