Dim Sum: A Pocket Guide
Kit Shan Li
แแแ. 2013 ยท Chronicle Books
3,9star
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82
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โFeatures photos and descriptions of the most common dim sum items, from dumplings to desserts . . . can take a lot of guess work out of your ordering.โ โSan Francisco Chronicle
With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars looking to try a different dish, Dim Sum is the ultimate guidebook to this traditional Chinese meal. Perfect for your phone or tablet, this handy guide identifies the fifty most popular dim sum dishes with full-color photographs, short descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and demystify the contents of that bamboo steamer. With tips on restaurant etiquette and how-tos for everything from refilling the teapot to handling chopsticks, Dim Sum is yum yum for everyone.
โExplains about 50 items, giving Chinese transliterations of the names and clear, appetizing photographs. Steamed pork dumplings, shrimp dumplings, barbecued pork buns and spring rolls share the pages with duck feet and tripe.โ โThe New York Times
โAn illustrated explanation of the items one can expect to find at a dim sum restaurantโwith it, one can figure out whatโs inside that steamed dumpling, what that tiny dish of meat is and how to tell the difference between a White Turnip Cake and a Taro Cake.โ โPublishers Weekly
With its small plates and endless assortment of dishes, dim sum is an increasingly popular way to do brunch. For those new to this fun feast, or regulars looking to try a different dish, Dim Sum is the ultimate guidebook to this traditional Chinese meal. Perfect for your phone or tablet, this handy guide identifies the fifty most popular dim sum dishes with full-color photographs, short descriptions of the ingredients, the names of the dishes in English and Cantonese, and how to pronounce them. As the carts roll by, a quick glance at the book will tell a jean gow choy bang (chive dumpling) from mong gwor bo deen (mango pudding), and demystify the contents of that bamboo steamer. With tips on restaurant etiquette and how-tos for everything from refilling the teapot to handling chopsticks, Dim Sum is yum yum for everyone.
โExplains about 50 items, giving Chinese transliterations of the names and clear, appetizing photographs. Steamed pork dumplings, shrimp dumplings, barbecued pork buns and spring rolls share the pages with duck feet and tripe.โ โThe New York Times
โAn illustrated explanation of the items one can expect to find at a dim sum restaurantโwith it, one can figure out whatโs inside that steamed dumpling, what that tiny dish of meat is and how to tell the difference between a White Turnip Cake and a Taro Cake.โ โPublishers Weekly
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3,9
14 แแแแแฎแแแแ
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Kit Shan Li is an award-winning designer and graduate of the School of Visual Arts in New York City, where she now calls home.
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