Good news to all of you out there who liked “The Beginner’s Field Guide to Dim Sum” and reprint I did for the Lucky Peach Chinatown issue: Ten Speed Press is going to publish an expanded version in August 2016 that should help you to satisfy all your cravings for this delicious way with brunch. Called THE DIM SUM FIELD GUIDE: A TAXONOMY OF DUMPLINGS, BUNS, MEATS, SWEETS, AND OTHER SPECIALTIES OF THE CHINESE TEAHOUSE, this fully illustrated handbook will include 80 entries on the many delights to be found in a dim sum restaurant and make you an expert on what to order, how to eat it, and everything in between.
|My idea of brunch|
Those who have a highly refined sweet tooth will not feel left out, either, for this guide will introduce you to such traditional wonders as Raised Fermented Rice Cakes and Fried Water Chestnut Pudding, as well as more familiar treats such as Custard Tarts, Fried Sesame Balls, and Malay Cake.
Each entry will start out with the name in Chinese, as well as its pronunciation in Mandarin and Cantonese (with the correct tones, too!) so that you can learn to order fearlessly. The accompanying drawing will give you an idea of what to expect it to look like, but then the Guide will describe in detail how it was made, its regular ingredients, and how both the exterior and interior tastes and feels.
You will be shown what sauces to expect, what dips ought to be considered, and the related dim sum in that particular family. For example, steamed Char Siu Bun are tea house standards, but you should also consider the baked version in a puff pastry that crumbles satisfyingly with each bite.
|Order slip with "arrived" chops|
THE DIM SUM FIELD GUIDE:
A TAXONOMY OF DUMPLINGS, BUNS, MEATS, SWEETS, AND OTHER SPECIALTIES OF THE CHINESE TEAHOUSE
Ten Speed Press, forthcoming in August 2016
176 pages, 80 illustrations