| Author: |
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Henry Chan
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| Title: |
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Classic Deem Sum |
| Moochable copies: |
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No copies available |
| Amazon suggests: |
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| Topics: |
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| Published in: |
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English |
| Binding: |
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Hardcover |
| Pages: |
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120 |
| Date: |
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1985-10 |
| ISBN: |
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0030715466 |
| Publisher: |
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Holt, Rinehart & Winston |
| Weight: |
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1.1 pounds |
| Size: |
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8.0 x 8.2 x 0.7 inches |
| Edition: |
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1st |
Amazon prices: |
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| Description: |
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Product Description
From dust jacket notes: "...Classic Deem Sum is the ideal guide for novices and experienced chefs alike. Yukiko and Bob Haydock, authors of several previous cookbooks on Far Eastern cuisine, have joined Henry Chan, owner of the Yank Sing restaurant in San Francisco, to bring thirty-two of the best of Yank Sing's recipes into the home kitchen. Included are such classic dishes as har gow (shrimp dumplings with translucent wrappers) and gum cheen gai (golden coin pork), and well as the more unusual jun jew kao (steamed pearl balls) and jee ma guen (black sesame rolls). Classic Deem Sum has recipes for all tastes and palates. With the help of easy-to-follow line drawings, full-color photographs, and complete explanations of tools, techniques, and ingredients, this is an indispensable book for all home cooks who have in common a love of the ancient art of deem sum."
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| URL: |
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http://bookmooch.com/0030715466 |
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