Modern Dim Sum
Delicious Bite-Size Dumplings, Rolls, Buns and Other Small Snacks
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|Format: ||Hardcover, 64 pages|
|Other Information: ||40 x col photographs|
|Published In: ||United Kingdom, 01 March 2016|
30 recipes for bite-size dumplings, rolls and wrap from China and South-east Asia. Dim Sum are tiny dishes served at the great `yun cha' lunches found in Chinese restaurants around the world. Diners are offered their choice from trolley after trolley of amazing treats such as potsticker dumplings, spring rolls, noodle wraps and crispy wontons. Going out for Chinese dim sum is a favourite brunch excursion and the clatter of the carts as the endless plates of dumplings and steamed buns that are presented is part of the experience. But sometimes a leisurely morning in your own kitchen is what beckons most. Have the best of both worlds with this collection of easy to master savoury and sweet recipes for steamed, fried and boiled bite-size dumplings, buns, wraps and rolls. Learn how to make 3 types of basic dough, work with delicate rice papers and prepare refine your knife skills to ensure that your filling ingredients are prepared well for perfect results. Ideal for sharing, whether served as a light meal, a feast or as a nibble with drinks, creating your own fresh dim sum at home is easy and rewarding. Choose from vegetable, meat and seafood options. Try steamed dumplings - Pork and Prawn Meat, Monk Vegetable and Chinese Broccoli or choose fried and grilled dim sum recipes which include Grilled Turnip Cakes, Vegetable Spring Rolls and Teriyaki Tofu.
About the Author
Award-winning chef, Loretta Liu (writing here under her Chinese name of Liu Hoh) grew up in multicultural Singapore and was exposed to many different foods and flavours from a young age. Singaporean cuisine is strongly influenced by Chinese, Malay and Indian spices and flavours. Her love for fine food propelled her into the kitchens of the Raffles Hotel where she was schooled in classical French cooking by the likes of Pierre Gagnaire, Frederic Bau and Alain Ducasse. Moving to the UK, Loretta became a chef and teacher in Raymond Blanc's Le Manoir Aux Quat' Saisons and later taught at Jean Christopher Novelli's cookery school. In 2010, Loretta started On Cafe where she makes and supplies macarons to customers from individuals to retailers such as Harvey Nichols and Michelin-starred restaurants, including Jason Atherton's Pollen Street Social.
Ryland Peters & Small|
19.3 x 19.3 x 1.27 centimetres (0.73 kg)|
15+ years |