Chinese Dim Sum

Sometimes this cookbook misses the point: if you can go out and buy fresh cha siu (Cantonese style barbecue pork) to make buns, you might as well just pick up the buns in Chinatown while you're out. (Canadian Living magazine gave a complete recipe for making cha siu from scratch when they offered a bun recipe.) But the recipe for steamed beef meatballs, like the big light ones served at the best dimsum houses, makes it worth keeping around. So delicious and easy to make!

"Their measuring system" referred to in another review is basically the same system used in the UK. Weights in grams and ounces for large quantities of food, teaspoons and tablespoons for small amounts of flavour ingredients. Not too daunting for people who own a kitchen show more scale. show less

Rating this is highly biased... cuz I don't speak nor read Chinese nor use their measuring system in my kitchen. I wouldn't recommend this to any english-only speakers.. I love going out to dimsum in true Chinese restaurants but don't recognize hardly any of the pictures in this book. *shrug*