Dim sum Paperback – January 1, 1977

I have my mother’s copy of this cookbook. It is an excellent cookbook for dim sum. And I grew up having the best in SF Chinatown. I grew up outside of Phoenix but my family is from SF so we flew home every summer. I have so many great memories of dim sum! The beef jerky is just like my Grandma Chew’s recipe but I think somehow she used salt peter - but it isn’t necessary. Grandma used to sell her beef jerky and the Chinese tamales - I haven’t tried the recipe in the book but I’m sure it’s a good one. I printed my mother’s recipes and had them bound and gave the cookbooks to our five children. And I bought five copies of this cookbook and gave them to our kids for Christmas. If you want to recreate dim sum at home (we don’t have anything like that here in Indiana!), get this cookbook. It’s the best! And yes, I am Chinese and Thai!

A recent trip to the International District for a Dim Sum lunch in honor of the Lunar New Year inspired me to try my hand at Chinese cooking once again...I actually was given this book in 1979 as a wedding present, but somehow that first book was lost. I am so very happy for the opportunity to re-purchase this gem of a book. I had forgotten how good the recipes were and it has inspired me to purchase another real wok and start cooking once again. Also not to be missed are the wonderful stories shared that are behind some of these prized recipes. Thank you for making this wonderful resource available- Rhoda Yee was a wonderful teacher!

I had lost this book and was thrilled to see I could purchase it used. I bought three copies. One for my two children. This is one of the best Dim Sum books out there. The recipes are detailed and thorough. I replace the lard the author uses with vegetable shortening, even though lard is more authentic. This book is so informative and fun to read too. If you want to make Dim Sum at home, this is perfect.

This is an older publication pretty much low tech in presentation, so the effectiveness of the menus are immediate and oh so delicious. Her techniques are virtually just as I remember my great aunt doing preparing these same dishes. As a child we would all "assist" my great aunt and enjoyed the fruits of our labors mightily. I've replicated that pleasure and probably that memory with this handy book. Her technique and descriptions, all overwhelmingly verbal given the time when this was published, are immediately useful and insightfully practical, displaying all the years she spent teaching classes in these preparations for so many years. The preparation of really useful basics such as the various pastry skins and wraps using off the shelf ingredients are such gems, when you're not near any markets with decent Asian foodstuffs. In effect this modest tome makes you independent as a creator of dim sum as well as classic homestyle side dishes, often described as soong in Cantonese.

I was given this book years ago when I was in grad school. It retailed for $4.95 back then. These recipes are the dishes I grew up eating whenever we went back "home" to San Francisco each summer. My parents grew up in San Francisco as well as in Sebastapol. Now that my family and I live in the Midwest, we all love dim sum whether in Chicago or Omaha. I bought used copies of this cookbook for our five children who live all over the country. I just used this cookbook to make siu mai yesterday. You can't go wrong with this cookbook if you love dim sum and want to make it at home!! The ingredients are much more readily available than they were 30+ years ago. I've never looked at another dim sum cookbook because this one has everything!!

A great book a little behind on the times. If you get this book then you will have to put a lot of notes down, since there are a few ingredients you won't be able to find and a few processes that can be aided with certain newly common kitchen appliances. The recipes from this book are amazing, however. Recently made the pork buns, which turned out great! Had to omit the salt peter, though, since, as we know now, that stuff is really bad for you. If you research the ingredients and take notes, you can do some amazing things with this.

I have many Chinese Food cookbooks. This book had very good Cantonese comfort food dim sum items, which I've tried cooking with excellent results. Advanced cooks will appreciate these recipes by applying their skills and techniques to perfect the dim sum, such as the Nine Layer Pudding, Taro Cake, Daikon Radish Cake. Novice cooks will learn to cook the basic dim sum with authentic seasoning.

I love this Dim Sum book because every recipe that I've tried has come out great! Just like a Dim Sum restaurant~ I actually bought two because I know my girls will probably borrow mine and forget to return it! Highly recommend it if you like REAL Dim Sum.

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The best dim sum book I've found so far..It took long to get it but finally is in my hands..!:)