Commentary/review

The book is partly a marketing piece for a New York restaurant, party a family history, partly a cookbook. I did not much like it at first. Yet I went right back to it. It is a useful book for those who dabble in world cuisine. Making Chinese steamed dumplings is very rewarding. They are an ideal dish for people with gluten and lactose intolerance. Dim sum is a style which can be enjoyed by anyone without too much effort. It is a good thing that such books are published. They will become a priceless historical source in due time. And when you think about it: a successful New York restaurant sharing its cherished recipes – what a treat!

I understand (and appreciate) the decision to make the book available in an audiobook format. The supplement pdf is not easy to get to but is quite substantial. I admire the care which went into the making of this patchwork of a book. It was not very easy to follow – the Author is not a professional narrator and there is plenty of unfamiliar Chinese words. Yet the book is decidedly worth a read and despite its patchwork format – very interesting.

The cover is probably the reason the book was published… It is quite perfect and you would not expect anything else.

Cover Photo by Jungjin Moon on Unsplash