Classic Deem Sum - Recipes From Yang Sing Restaurant in San Francisco by Henry Chan, Yukiko Haydock and Bob Haydock is a treatise on the ancient art of deem sum which originated some seven hundred years ago in the grand edifices of the Sung Dynasty. The book provides a series of very elaborate dishes which are steamed, deep-fried, pan-fried, roasted and sweet.
The authors begin by defining some of the many classic Chinese chef ingredients; such as, bamboo shoots, bean curd, Chinese cabbage, Chinese turnip, Hoison Sauce, Five Spice Powder, sesame seed paste, Szechuan peppercorns, Shao Hsing Wine and Wanton Skins.
The book describes the basic cooking techniques and tools. Examples of important cooking implements are the concave interior basin, ladle scoops, the steamer, the bamboo steamer and the wok.
The authors explain how to prepare specific dishes like chicken crescents, beef baskets with dumplings, four color dumplings, shrimp moons, beef with watercress, steamed spareribs, Mandarin dumplings, shrimp toast, spring rolls, taro dumplings, fried fish bowls and cream cheese wanton.
The book describes very specific oils to utilize in preparing the food. Examples of the classic oils are Szechuan peppercorn oil, chili pepper oil, soy sauce dips, bean curd sauce and chicken stock.
Classic Deem Sum - Recipes From Yang Sing Restaurant in San Francisco by Henry Chan, Yukiko Haydock and Bob Haydock is an excellent book on the fine art of centuries old Chinese cooking utilizing many of the classic tools and techniques.
Credits: First Published on Blogcritics
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