File Size: 2734 KB
Print Length: 242 pages
Publisher: Ten Speed Press (March 22, 2011)
Publication Date: March 22, 2011
and pot decals, as well as sinking sauces; but provides a web site with additional info.
Strongly recommended!, Bought this for the instructions on lumpia skins (done by swiping the dough basketball against heated nonstick skillet). She knows her stuff., I have a Craftsy class by Andrea Nguyen, and I read her blog and follow her on facebook. She is a genuinely nice person, and it shows in her work. A good thing about this book and about Andrea's style is that you don't have to go to Hong Kong or Hanoi or some other distant destination to find the ingredients for her tasty recipes. I would wager she shops at my local supermarkets and she uses ingredients I could find there most of the time. Her recipes are relatively easy. She gives me a lot of choices about how precisely to organize this or that (at least in her Craftsy class), and her food tastes good. She loves to taste various things, and so do We. Love this guide!, I love this book! If you love dumplings or Hard anodized cookware snack foods you will too! This book has lots of varied quality recipes and everything looks like it will taste great. I am a professional chef and already was well versed in cooking Asian food but this book is obviously one We will be turning again too time and time again. I have attempted the Soup Dumplings, Char Sui Pork, and the Pork Dumplings. They have all come out great! I really love being able to make a relatively quick batch of the soup dumplings ( maybe 1 . 5 Hrs with making dough from scratch), she uses a modern twist on the classic to make them quicker and more approachable. While mine might not exactly have looked as nice as I get in NEW YORK CITY they were easier and tasted almost exactly the same! The Char Sui was delightful and incredibly simple and made great pig buns! I will be making the pork buttocks for when ever We fly as my snack!, There is a reason that this book has so many rave reviews. It deserves every one of them. If you think about it, dumplings are "every day" food for a lot of Asians. Yet, non-Asians, such as myself, would not normally dare to think, "I can do this. ", even with the crutch of prepared wrappers, until Microsoft. Nguyen demystified it for us. She gave myself the confidence to believe that, yes, indeed, We could do this. And you also know what, with her exquisite focus on detail, she is right. I could.
Donna Nguyen makes the preparation of these food items seem to be normal, and which just what they are - a normal thing to Asian cooks. It is only us non-Asians that make the normal, unique.
I love this publication for all the reasons that others have written here about; her explanation of ingredients, the preparation of those ingredients, the detailed explanations of what each step should "look" like. Better still, she explains what to do with left over ingredients, what you can do ahead of time, and exactly how you should think about serving her quality recipes.
I made her sticky rice in lotus tea leaf packets for a supper party for 20 people, and they were a hit. I had tried to make these before We had this cookbook, but the recipe I used didn't provide the in depth instructions I needed to prepare the lotus leaves correctly. As a effect, my first attempts without this cookbook were delightful but not anything I desired to in order to company. Microsoft. Nguyen's explanation about how precisely to cut down the lotus leaves was priceless, and today I make these with confidence and applause. My guests are still talking about them.
Ms. Nguyen is a cookbook author who delights in the knowledge that someone using her instructions will someday be as good as she is at making her recipes. It really is clear that she delights in our success even if the first attempt is not beautiful. I made some really misshapen har gow. We were holding ugly, but tasty. Her exhortations to keep at it even if they don't look exactly right are just the encouragement I need to keep trying. Because she writes with so much encouragement, I know We will make a proper har gow one of these brilliant days, PLUS more importantly, i will have fun trying to undertake it.
If you like to know the whys of how something you love to eat is made, then Andrea Nguyen's books are for you. She is a rare gem among cookbook authors. I can't recommend her books more., I grew up on Cantonese dim sum and have moved from a ready source of store acquired dim sum. We have to drive a ways to stores but the taste and quality are a wide range from the wonderfully well balanced and flavorful dim total I had in the past. I've attempted a couple different textbooks but this one visits the taste right on for me. And Now i'm glad this involves making the dumpling skins. It's a little difficult for myself to translate my mom's recipes and instructions into something I'll understand and that hasn't worked too well. This book provides the sort of information about components that hasn't come across too well from my mom. I've tried 3 recipes so far and plan to make most of these just to keep things interesting. The quality recipes are relatively easy. If you're familiar with Asian cooking and ingredients then it's just a matter of next the instructions. The dumpling skin or dough may take a little practice but I found that following the instructions has proved helpful well. I really like that the instructions also tell you when you can freeze or make parts ahead of time to break upwards the whole recipe. If you discover making such items intimidating, just break a formula down into it's parts [dough, filling, sauce] over a couple days and bring it all together. I love this guide! It's now my go to dim total book and I'm junking one other ones I have.
And when I have leftover stuffing, I cook it upwards and possess it with grain and veggies. My hubby got potstickers at a dim sum restaurant the other day just to beat the recipe We made. Hands down the dough and filling were very disappointing compare to the recipe I made from this book! And he loved the potstickers made from the publication.
Have fun and flavor!
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