Dim Sum Appetizers and Light Meals: Quick & Easy

Dim Sum and other types of small dishes continue to be one of our hottest culinary trends. These tasty little treats--from dumplings and spring rolls to buns, noodles and mini cakes--allow diners to sample a wide variety of dishes as a snack or a full meal.

Now, Judy Lew, author of the two bestselling books in the Quick & Easy series, shows readers that Dim Sum are not only fun to eat--they're fun and simple to prepare and serve as well. Lew begins with Basic Hints (if the formation of a dumpling seems difficult at first, try to shape it in an easier style, it will taste just as delicious) and Preparations (Basic Bun Dough); then goes on to offer 50 individual recipes, grouped according to type: Buns-Rolls, Black Bean Sauce Variations, Siu Mai Spring Rolls, Seafood, Meat, Rice-Noodles and Confectionary. She also covers essentials like how to make sweet and sour sauce, using a wok, steaming rice, making soup stock and preparing tea. The volume concludes with sections on menu planning, cooking methods, utensils and a glossary.

Dim Sum Appetizers and Light Meals has been designed and packaged in the immediately-recognizable and user-friendly format of the Quick & Easy series. Each recipe is accompanied by a vivid color photograph of the finished dish, as well as photos showing ingredients and each step of the preparation.

With its emphasis on simple, fresh seasonal ingredients, Quick & Easy Dim Sum Appetizers and Light Meals will appeal to cooks at all levels of experience who want to produce delicious meals for casual family dining or festive occasions.

JUDY LEW is the author of Quick & Easy Enjoy Chinese Cuisine, currently the bestselling book in the series; and the co-author of Quick & Easy Thai Cuisine, overall the top-seller. She was born in China and now lives in Seattle, where she is the Director of the Uwajimaya Cooking School. She is well-known for her cooking classes and her appearances on local radio and television programs. She is a member of the International Association of Culinary Professionals and has been featured in Bon Appetit magazine. She frequently travels to Asia to do research and to ensure the authenticity of her recipes.