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The Dim Sum Field Guideby: Carolyn Phillips
Berkeley CA:
Ten Speed Press 2016, $14.99, Hardbound
ISBN: 978-1-60774-956-1
Reviewed by: Jacqueline M. Newman
Summer Volume: 2017 Issue: 24(2) page(s): 21
This book has
more dim sum
delights than most
think exist be they
dumplings, buns,
meats, sweets, and
other specialties.
There are more
than I have tried in the more than seventy years of
eating them world-wide. Other experts will tell you the
same thing. Some are embarrassed at how many they
did not know existed. Peruse and check out your own
dim sum knowledge.
Included are steamed, wrapped, unwrapped, baked, pan
and deep-fried. They are hot, warm, or chilled; called
cakes and tarts and other names. Included are author drawn
b/w illustrations that remind of the real things.
They sir the brain about their ingredients, and educate,
remind, and quickly bring their contents to mind. Size, type, and ingredients are detailed yet there are
no recipes. For that, one needs another source. While
reading this small volume check out Volume 5 of its first
incarnation which can be found in the November issue
of the 2012 Lucky Peach magazine. If you do not know
that magazine, seek it out. There are more than twenty
issues, many with gems such as this early rendition. This book may be small, but in it one learns how to
order in a tea house, tea varieties you should try and
enjoy, what can be found in the dim sum place, their
contents, about the author, a six-page cross-referenced
index, and one with its acknowledgments. This book
is small enough to tote in a large purse or big pocket.
Carry it to your next dozen tea house visits, learn more
than you think you will, read it at home or there, and
see stretched necks peering your way, voices asking to
borrow it. |
