MacMillan, 1995. Paperback. New softcover in printed wraps. 8vo. (7.25 x 0.75 x 9.25 inches) Clean text free of marks or underlining. Line drawing illustrations. Includes an index. 199 pp.

Fast shipping in a secure book box mailer with tracking. New. Item #203288
ISBN: 9780020902959

Everybody loves Chinese dim sum dumpings. Best known as the dumplings in won ton soup, there are actually dozens of kinds of dim sum, ranging from bite-side, pan-fried, or steamed shrimp stuffed dumplings to piping hot baked pork buns. The Chinese tea house tradition of serving dumplings has been practiced for centuries, but it is only recently that these tasty morsels have become so popular in America.

In the revised and updated edition, Eileen Yin-Fei Lo, one of the best-known authorities on Chinese cuisine, given recipes for all of the tea house classics- Sir Mai (Cook and Sell Dumplings) Sir-Tau (water dumplings), and Shanghai Scallion Pancakes. Eileen also includes plenty of her own creations, with an emphasis on vegetarian dumplings.

To get you started, there are recipes for a variety of doughs, as well as an assortment of delicious dipping sauces and oils, including the author's own Curry Sauce and Scallion oil. A glossary of unique ingredients and descriptions of Chinese cooking techniques and utensils make the book especially easy for beginners.

Price: $21.95