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The Dim Sum Field Guide

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Sum Field Guide a pocket size definitive resource featuring 80 hand drawn illustrations With entries for all the dim sum classics including siu mai xiaolongbao char siu roast duck and even sweets like milk tarts and black sesame roll. What exactly is thatIt’s a uestion that might cross the mind of anyone during their first afternoon of dim sum at a Chinese restaurant This is a world of steaming carts that float by your tables where people order what's fresh from the kitchen If you’ve never heard of things like shaomai or xiaolongbao and have no idea what they look like or what you just put on your plate how do you know what you're eatingWell armed with The Dim Sum Field Guide by Carolyn Phillips you can confidently dine in any dim sum restaurantFramed as a “field guide” not unlike a field guide to birds this book demystifies one of China’s most beloved culinary traditions and makes it accessible – and fun – for the average diner You’ll find descriptions of every kind of dim sum accompanied by cool retro drawings so you’ll always know what you’re ordering You’ll also appreciate Carolyn’s guidance on how to order your dim sum along with the etiuette that everyone should know It’s also small enough to fit into your purse or pocket so you can discretely consult it under the table as those dim sum carts go by – and not miss a thing

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S this handy reference is perfect for bringing on the go to your next dim sum outing Armchair travelers and Asian food enthusiasts alike will be delighted by this detailed yet accessible look at the distinctly Chinese art of eating we. I received a copy from Blogging for Books in exchange for a review although this had been on my to read list way earlier after reading the Lucky Peach Beginner's Guide to Dim Sum A longer version of this review with thoughts re using the conceit of field guides and biology analogies will be posted on my blog If you're not familiar with the Cantonese cuisine of dim sum this is a neatly organized introduction Dishes are organized by cooking method steamed savory baked savory extras desserts etc and both Mandarin and Cantonese pronunciations are given Illustrations and cross sections are helpful but as with field guides some users may find pictures handy though that's nothing a Google search couldn't solve Where this guide shines is in the thorough sensual descriptions of food from the sheen of a glaze or the crackling of a lightly pan fried wrapper under your teeth Rather than taking this guide to dim sum with you I suggest reading beforehand and making a list of what you're interested in trying if it makes you feel comfortable In my experience though you can often just point at what looks good on carts passing by

Carolyn Phillips Æ 2 Summary

A whimsically illustrated yet authoritative guide to the taxonomy of dim sum based on a popular Lucky Peach storyAuthor and illustrator Carolyn Phillips demystifies the rich nuanced culinary institution of teahouse snacks in  The Dim. If you're looking for the best introduction to dim sum and the cuisine of many Chinese teahouses and specialty restaurants then look no further than Carolyn Phillips' The Dim Sum Field Guide This educational tool and potential travel companion roughly 6x6x34 and easily stowed in a purse or bag has been carefully thought out and formatted to provide anyone I'd even include Chinese natives in this boat with a solid foundation for an excellent dim sum experience Of course much of the cuisine is focused on what one may find in a Cantonese establishment but that doesn't mean all originated in the southeast region of mainland ChinaPhillips begins with a little bit on categories of tea and etiuette for selection ordering serving drinking and paying in a traditional Chinese culture She follows with the same for dim sum but goes well beyond categories and into a plethora of specific savory and sweet types noting further variations on each when applicable Every item takes up two pages the left page contain the English name and hand drawn sketch of the food including estimated dimensions—helpful when determining how much to order given one's appetite; and the right page includes the food's name in Chinese characters pinyin and Cantonese how to identify it basic fillings and default saucesdips when applicable plating and arrangements its origin contestation acknowledged when applicable and then some applicable varieties each labeled in English Chinese characters pinyin and Cantonese Stylistically I enjoy the sketches provided in this book over photographs harking back to culinary texts of old—it also speaks to the time and care taken in the book's planning development and executionNot only informative and useful as a point and order volume this is sure to whet one's appetite and encourage readers to experiment and try new thingsFor the myriad of readers disappointed after having picked this up expecting a cookbook which it certainly is not Nor is it disappointing in the slightest when properly used I highly recommend Carolyn Phillips' All Under Heaven Recipes from the 35 Cuisines of China the best and most comprehensive Chinese cookbook I've ever seen as well as Andrea Nguyen’s Asian Dumplings Mastering Gyōza Spring Rolls Samosas and MoreI received this book from Blogging for Books for this review Soundtracks For Learning: Using Music In The Classroom many Chinese teahouses and specialty restaurants then look no further than Carolyn Phillips' The Dim Sum Field Guide This educational tool and potential travel companion roughly 6x6x34 and easily stowed in a purse or bag has been carefully thought out and formatted to provide anyone I'd even include Chinese natives in this boat with a solid foundation for an excellent dim sum experience Of course Bleach, Vol. 32: Howling much of the cuisine is focused on what one Norse Mythology may find in a Cantonese establishment but that doesn't Mastering Manga 3: Power Up with Mark Crilley mean all originated in the southeast region of 永遠の0 [Eien No Zero] mainland ChinaPhillips begins with a little bit on categories of tea and etiuette for selection ordering serving drinking and paying in a traditional Chinese culture She follows with the same for dim sum but goes well beyond categories and into a plethora of specific savory and sweet types noting further variations on each when applicable Every item takes up two pages the left page contain the English name and hand drawn sketch of the food including estimated dimensions—helpful when determining how Broken Flowers: And Other Stairways to Heaven much to order given one's appetite; and the right page includes the food's name in Chinese characters pinyin and Cantonese how to identify it basic fillings and default saucesdips when applicable plating and arrangements its origin contestation acknowledged when applicable and then some applicable varieties each labeled in English Chinese characters pinyin and Cantonese Stylistically I enjoy the sketches provided in this book over photographs harking back to culinary texts of old—it also speaks to the time and care taken in the book's planning development and executionNot only informative and useful as a point and order volume this is sure to whet one's appetite and encourage readers to experiment and try new thingsFor the Niedźwiedź w cieniu smoka myriad of readers disappointed after having picked this up expecting a cookbook which it certainly is not Nor is it disappointing in the slightest when properly used I highly recommend Carolyn Phillips' All Under Heaven Recipes from the 35 Cuisines of China the best and Wretched Chastity most comprehensive Chinese cookbook I've ever seen as well as Andrea Nguyen’s Asian Dumplings Mastering Gyōza Spring Rolls Samosas and MoreI received this book from Blogging for Books for this review

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