This is a modern version of Eileen Lo's 1982
dim sum book . . which is my personal favorite
recipe book for dim sum.
I noticed that in accordance with the new low-fat
trends of the 90's, Ms. Lo is using more infused
oils and broths than in her 82 book.
The recipes are very clear and easy to follow,
never any guess work involved.
Ms. Lo writes a little about each recipe,
explaining tid-bits about the translation of the name, regionality of the recipe, or modifications she has made.
I was especially pleased because this is the only
book I have found a recipe for "baked" BBQ pork
buns, instead of the steamed kind, a treat that
until now I could only get at chinese specialty
I consider this and the '82 Dim Sum book, a necessary part of any chinese cookbook collect.