By the Wei-Chuan School, 1990. For the cook who has mastered the basics of dim sum and wants to go to the next stage, this book by Taiwan's Wei-Chuan school is a good choice. Just be prepared to do a bit of conversion work with the recipes. The recipes are generally short, and laid out very simply. Instructions are brief and numbered, and often accompanied by attractive and helpful photos that show various steps of the processes involved. There are also absolutely gorgeous photos of various finished recipes, showcasing ways in which you can make these dishes remarkably attractive and elegant. You'll find recipes for sweet sesame buns, silver thread rolls (these have an intriguing filling made from minced fat pork, sugar, and vanilla), pearl rolls, shrimp buns, roast pork buns, fried curry rolls, four color steamed dumplings, crab siu mai, emerald fish dumplings, silver ingot pastries, lotus seed pastries, butter cream pastries, mandarin duck pastry, Cantonese white radish cake, coconut balls, peanut mochi, seaweed chicken roll-ups, shrimp toast, eight treasure taro paste, shrimp wontons, sago in coconut milk, stuffed bananas, and many more.
Descrizione libro Wei-Chuan Publishing, 1993. Paperback. Condizione libro: New. Brand New, Gift conditionWe Ship Every Day! Free Tracking Number Included! International Buyers Are Welcome! Satisfaction Guaranteed!. Codice libro della libreria 343093766t
Descrizione libro Paperback. Condizione libro: BRAND NEW. NEW Book in Mint Condition -- Great DEAL !! Fast Shipping -- Friendly Customer Service -- Buy with Confidence!. Codice libro della libreria RP0941676242BN
Descrizione libro Wei-Chuan Publishing, 1993. Paperback. Condizione libro: New. Codice libro della libreria P110941676242
Descrizione libro Wei-Chuan Publishing. PAPERBACK. Condizione libro: New. 0941676242 New Condition. Codice libro della libreria NEW6.0631226
Descrizione libro Condizione libro: Brand New. Book Condition: Brand New. Codice libro della libreria 97809416762431.0