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　　In Cantonese, “dim sum” means “touch the heart,” and Ellen

Blonder’s charming celebration of China’s famed tea lunch does just

that. More than sixty carefully crafted, authentic recipes, each

illustrated with Ellen’s exquisite watercolor paintings, put the

key to re-creating these delectable morsels in every cook’s

hand.

Anyone who has enjoyed the pleasures of a dim sum meal has

inevitably wondered what it would be like to create these treats at

home. The answer, surprisingly, is that most are quite simple to

make. From dumplings to pastries, Dim Sum is filled with simple,

foolproof recipes, complete with clear step-by-step illustrations

to explain the art of forming, filling, and folding dumpling

wrappers and more. Ellen Blonder offers her favorite versions of

traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha

Gow, each bite vibrantly flavored, plus recipes for hearty sticky

rice dishes, refreshing sautéed greens, tender baked or steamed

buns, and a variety of pastries and desserts—all the ingredients

required for an authentic, restaurant-style dim sum feast.

Practical advice on designing a tea lunch menu and making dim sum

ahead of time round out this irresistible collection.

Lovingly created from years of tasting, refining, and seeking out

the best dim sum recipes from San Francisco to Hong Kong, Dim Sum

is a gem that any student of Chinese cooking will treasure.

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　　Ellen Leong Blonder is a professional illustrator and designer

with numerous licensed product lines. Her first cookbook, Every

Grain of Rice, written with her aunt Annabel Low, won the IACP

award for best cookbook in the American category. She lives with

her husband, Nick, in Mill Valley, California.

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　　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

媒体评论

　　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 tocook, 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

-- Review

书籍介绍

In Cantonese, “dim sum” means “touch the heart,” and Ellen Blonder’s charming celebration of China’s famed tea lunch does just that. More than sixty carefully crafted, authentic recipes, each illustrated with Ellen’s exquisite watercolor paintings, put the key to re-creating these delectable morsels in every cook’s hand.

Anyone who has enjoyed the pleasures of a dim sum meal has inevitably wondered what it would be like to create these treats at home. The answer, surprisingly, is that most are quite simple to make. From dumplings to pastries, Dim Sum is filled with simple, foolproof recipes, complete with clear step-by-step illustrations to explain the art of forming, filling, and folding dumpling wrappers and more. Ellen Blonder offers her favorite versions of traditional Pork and Shrimp Siu Mai, Turnip Cake, and Shrimp Ha Gow, each bite vibrantly flavored, plus recipes for hearty sticky rice dishes, refreshing sautéed greens, tender baked or steamed buns, and a variety of pastries and desserts—all the ingredients required for an authentic, restaurant-style dim sum feast. Practical advice on designing a tea lunch menu and making dim sum ahead of time round out this irresistible collection.

Lovingly created from years of tasting, refining, and seeking out the best dim sum recipes from San Francisco to Hong Kong, Dim Sum is a gem that any student of Chinese cooking will treasure.