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The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse
A whimsically illustrated yet authoritative guide to the "taxonomy" of dim sum, based on a popular Lucky Peach story. Author and illustrator Carolyn Phillips demystifies the rich, nuanced culinary institution of teahouse snacks in The Dim Sum Field Guide, a pocket-size, definitive resource featuring 80 hand-drawn illustrations. With entries for all the dim sum classics--including siu mai, xiaolongbao, char siu, roast duck, and even sweets like milk tarts and black sesame rolls--this handy reference is perfect for bringing on-the-go to your next dim sum outing. Armchair travelers and Asian food enthusiasts alike will be delighted by this detailed yet accessible look at the distinctly Chinese art of eating well.— NPR's Best Books of 2016
258 pages, Kindle Edition
Published August 30, 2016
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221 people want to read
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Displaying 1 - 27 of 27 reviews
December 9, 2016
Not only will you be exposed to different types of Dim Sum (common to uncommon) you will also get a brief history of each type. I have always wanted to try different types of Dim Sum; but not knowing what some were made of I have been very conservative when putting pieces on my plate (I hate wasting food). This book is truly a field guide...to the land of Dim Sumliciousness!
December 8, 2016
If you're looking for the best introduction to dim sum and the cuisine of many Chinese teahouses and specialty restaurants, then look no further than Carolyn Phillips' The Dim Sum Field Guide. This educational tool and potential travel companion (roughly 6"x6"x3/4" and easily stowed in a purse or bag) has been carefully thought out and formatted to provide anyone (I'd even include Chinese natives in this boat) with a solid foundation for an excellent dim sum experience! Of course, much of the cuisine is focused on what one may find in a Cantonese establishment, but that doesn't mean all originated in the southeast region of mainland China.
Phillips begins with a little bit on categories of tea and etiquette for selection, ordering, serving, drinking, and paying in a traditional Chinese culture. She follows with the same for dim sum, but goes well beyond categories and into a plethora of specific savory and sweet types, noting further variations on each when applicable. Every item takes up two pages: the left page contain the English name and hand drawn sketch of the food, including estimated dimensions—helpful when determining how much to order given one's appetite; and the right page includes the food's name in Chinese characters, pinyin, and Cantonese, how to identify it, basic fillings and default sauces/dips when applicable, plating and arrangements, its origin (contestation acknowledged when applicable), and then some applicable varieties, each labeled in English, Chinese characters, pinyin, and Cantonese. Stylistically, I enjoy the sketches provided in this book over photographs, harking back to culinary texts of old—it also speaks to the time and care taken in the book's planning, development, and execution.
Not only informative and useful as a point-and-order volume, this is sure to whet one's appetite and encourage readers to experiment and try new things.
For the myriad of readers disappointed after having picked this up expecting a cookbook, which it certainly is not (Nor is it disappointing in the slightest when properly used), I highly recommend Carolyn Phillips' All Under Heaven: Recipes from the 35 Cuisines of China, the best and most comprehensive Chinese cookbook I've ever seen, as well as Andrea Nguyen’s Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More.
*I received this book from Blogging for Books for this review.
Phillips begins with a little bit on categories of tea and etiquette for selection, ordering, serving, drinking, and paying in a traditional Chinese culture. She follows with the same for dim sum, but goes well beyond categories and into a plethora of specific savory and sweet types, noting further variations on each when applicable. Every item takes up two pages: the left page contain the English name and hand drawn sketch of the food, including estimated dimensions—helpful when determining how much to order given one's appetite; and the right page includes the food's name in Chinese characters, pinyin, and Cantonese, how to identify it, basic fillings and default sauces/dips when applicable, plating and arrangements, its origin (contestation acknowledged when applicable), and then some applicable varieties, each labeled in English, Chinese characters, pinyin, and Cantonese. Stylistically, I enjoy the sketches provided in this book over photographs, harking back to culinary texts of old—it also speaks to the time and care taken in the book's planning, development, and execution.
Not only informative and useful as a point-and-order volume, this is sure to whet one's appetite and encourage readers to experiment and try new things.
For the myriad of readers disappointed after having picked this up expecting a cookbook, which it certainly is not (Nor is it disappointing in the slightest when properly used), I highly recommend Carolyn Phillips' All Under Heaven: Recipes from the 35 Cuisines of China, the best and most comprehensive Chinese cookbook I've ever seen, as well as Andrea Nguyen’s Asian Dumplings: Mastering Gyōza, Spring Rolls, Samosas, and More.
*I received this book from Blogging for Books for this review.
August 25, 2017
This is a guide to eating dim sum, the little Chinese dishes that are featured in, well, dim sum restaurants. Each two page spread has a picture of the dish on one side and description of the dish on the other. It's interesting and will be useful the next time I go to one of these places..
October 16, 2017
A wonderful guide to the wide array of dishes considered Dim Sum.
When many people think of Dim Sum they picture dumplings, or "pot stickers," but the term encompasses so much more. Whether it be dumplings, buns, chicken feet, or even sweets such as cakes and tarts, Carolyn Phillips has found a way to put you at ease when it comes to the somewhat daunting task of dining in a Chinese tea house.
This book is not going to tell you how to cook anything, but what it will do is guide you to dishes with complementary flavors and help you push the envelope of your taste buds. Each dish is described explicitly, with variations listed, origins detailed, and accompanied by an illustration of the dish. In addition the book contains sections on history and proper etiquette when dining in a Chinese tea house.
Everything about this book is meant to put the reader at ease, creating a dining experience free of anxiety where one can simply enjoy the cuisine and company. The only thing more I could want from a book such as this one is pictures instead of illustrations. There is a beauty that color brings to foods that I feel simple illustrations are without. This lack of colored photographs, however, is the only downside to this book and that is a small one.
If you are new to Dim Sum or have loved it for years, you will find a wealth of knowledge and enjoyment contained in this book. But beware! You will get hungry while reading!
I received this book from the Blogging for books program in exchange for this review.
When many people think of Dim Sum they picture dumplings, or "pot stickers," but the term encompasses so much more. Whether it be dumplings, buns, chicken feet, or even sweets such as cakes and tarts, Carolyn Phillips has found a way to put you at ease when it comes to the somewhat daunting task of dining in a Chinese tea house.
This book is not going to tell you how to cook anything, but what it will do is guide you to dishes with complementary flavors and help you push the envelope of your taste buds. Each dish is described explicitly, with variations listed, origins detailed, and accompanied by an illustration of the dish. In addition the book contains sections on history and proper etiquette when dining in a Chinese tea house.
Everything about this book is meant to put the reader at ease, creating a dining experience free of anxiety where one can simply enjoy the cuisine and company. The only thing more I could want from a book such as this one is pictures instead of illustrations. There is a beauty that color brings to foods that I feel simple illustrations are without. This lack of colored photographs, however, is the only downside to this book and that is a small one.
If you are new to Dim Sum or have loved it for years, you will find a wealth of knowledge and enjoyment contained in this book. But beware! You will get hungry while reading!
I received this book from the Blogging for books program in exchange for this review.
July 5, 2017
What exactly is that?
It’s a question that might cross the mind of anyone during their first afternoon of dim sum at a Chinese restaurant. This is a world of steaming carts that float by your tables, where people order what's fresh from the kitchen. If you’ve never heard of things like shaomai or xiaolongbao, and have no idea what they look like (or what you just put on your plate), how do you know what you're eating?
Well, armed with The Dim Sum Field Guide by Carolyn Phillips, you can confidently dine in any dim sum restaurant.
Framed as a “field guide” (not unlike a field guide to birds), this book demystifies one of China’s most beloved culinary traditions and makes it accessible – and fun – for the average diner. You’ll find descriptions of every kind of dim sum (accompanied by cool retro drawings), so you’ll always know what you’re ordering. You’ll also appreciate Carolyn’s guidance on how to order your dim sum, along with the etiquette that everyone should know. It’s also small enough to fit into your purse or pocket, so you can discretely consult it under the table as those dim sum carts go by – and not miss a thing.
It’s a question that might cross the mind of anyone during their first afternoon of dim sum at a Chinese restaurant. This is a world of steaming carts that float by your tables, where people order what's fresh from the kitchen. If you’ve never heard of things like shaomai or xiaolongbao, and have no idea what they look like (or what you just put on your plate), how do you know what you're eating?
Well, armed with The Dim Sum Field Guide by Carolyn Phillips, you can confidently dine in any dim sum restaurant.
Framed as a “field guide” (not unlike a field guide to birds), this book demystifies one of China’s most beloved culinary traditions and makes it accessible – and fun – for the average diner. You’ll find descriptions of every kind of dim sum (accompanied by cool retro drawings), so you’ll always know what you’re ordering. You’ll also appreciate Carolyn’s guidance on how to order your dim sum, along with the etiquette that everyone should know. It’s also small enough to fit into your purse or pocket, so you can discretely consult it under the table as those dim sum carts go by – and not miss a thing.
July 18, 2017
It's a book for connoisseurs and newcomers alike. It's exactly about what it says in the title. Just be sure to buy yourself two copies so you can freely stain one with soy sauce, hoi sin and chili oil from all that amazing and delicious dim sum you'll be having
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August 9, 2018I’m so glad that the dim sum field guide from the sadly deceased lucky peach has come into its own. it’s very useful, but please consult fuchsia dunlop for balancing a meal properly.
August 9, 2019
A really good primer for anyone who is new to dim sum. Relly well researched and the drawings are great. Enjoyed the history of the dishes and which part of China they originated.
December 6, 2016
I received a copy from Blogging for Books in exchange for a review, although this had been on my to-read list way earlier after reading the Lucky Peach Beginner's Guide to Dim Sum. A longer version of this review with thoughts re: using the conceit of field guides and biology analogies will be posted on my blog.
If you're not familiar with the Cantonese cuisine of dim sum, this is a neatly organized introduction. Dishes are organized by cooking method (steamed savory, baked savory, extras, desserts, etc.) and both Mandarin and Cantonese pronunciations are given. Illustrations and cross-sections are helpful, but as with field guides, some users may find pictures more handy (though that's nothing a Google search couldn't solve). Where this guide shines is in the thorough, sensual descriptions of food from the sheen of a glaze or the crackling of a lightly pan fried wrapper under your teeth.
Rather than taking this guide to dim sum with you, I suggest reading beforehand and making a list of what you're interested in trying if it makes you feel comfortable. In my experience, though, you can often just point at what looks good on carts passing by!
If you're not familiar with the Cantonese cuisine of dim sum, this is a neatly organized introduction. Dishes are organized by cooking method (steamed savory, baked savory, extras, desserts, etc.) and both Mandarin and Cantonese pronunciations are given. Illustrations and cross-sections are helpful, but as with field guides, some users may find pictures more handy (though that's nothing a Google search couldn't solve). Where this guide shines is in the thorough, sensual descriptions of food from the sheen of a glaze or the crackling of a lightly pan fried wrapper under your teeth.
Rather than taking this guide to dim sum with you, I suggest reading beforehand and making a list of what you're interested in trying if it makes you feel comfortable. In my experience, though, you can often just point at what looks good on carts passing by!
October 3, 2017
I have been eating dim sum regularly basically since birth, and this book explored that way of living in a fun and interesting way. I always had a fixed concept of what dim sum was and implicitly assumed that it formed spontaneously in its current form. However, Phillips explained the varied origins of dishes over time, culture, and location, so dim sum seems less rigid now. Phillips also described many dishes I hadn't tried before but had seen on carts. All of this makes me a more adventurous diner than I was before.
Despite the wealth of information in the text, I couldn't glean anything out of the black-and-white, hand-drawn illustrations. When I knew what the dish was, I only sometimes agreed with the drawing. When I didn't know what the dish was, I had to look it up on Google because the illustration looked like nothing. I see how full color photographs of dishes wouldn't fit with the book's aesthetic, but these types of pictures weren't the right solution.
Despite the wealth of information in the text, I couldn't glean anything out of the black-and-white, hand-drawn illustrations. When I knew what the dish was, I only sometimes agreed with the drawing. When I didn't know what the dish was, I had to look it up on Google because the illustration looked like nothing. I see how full color photographs of dishes wouldn't fit with the book's aesthetic, but these types of pictures weren't the right solution.
December 7, 2016
I thought this was such a cute way to go about writing a cookbook. Instead of just having recipes it really is like a field guide. It isn't recipes so much as guides to different types of dim sum. There aren't pictures of the actual dim sum but drawings like you would see in an explorers book who is taking notes in the wild. It helps you to learn what flavors go together and what dipping sauces should be pared with each different food. I though this was a great, fun way to go about showcasing food.
I received a copy of this book from Blogging for Books for an honest review.
I received a copy of this book from Blogging for Books for an honest review.
November 3, 2016
Overall, this book was good in theory, but poorly executed. See full review here:
http://www.bloggingforbooks.com/revie...
http://www.bloggingforbooks.com/revie...
December 12, 2016
Meh... No color pictures, repetitive descriptions. It did tell the secret of soup dumplings, but that was the only useful thing in here.
March 1, 2017
A nice reference book for different types of dim sum. No recipes, if you thought those would be included.
February 12, 2017
A fun book (great design!) of basic and exotic dim sum. I've never seen some of these and would love to try them! Perhaps a trip to Hong Kong is in order!
June 6, 2017
Need actual pictures. It was time for a chance of pace book after several fiction reads so I thought I'd read about...food! This little book (it would fit into a purse or shopping bag to read while you decide what to eat) claims to be a "field guide" to dim sum, or the common small plate cuisine at Cantonese (Chinese) teahouses. It sounded like an intriguing read.
It's not. It's a very formulaic guide book with the illustration of a particular dish on the left plus some information (the Chinese characters for it, a description of what it looks like, the ingredients, how it will be presented, some basic origin facts, and some variations of the dish). The first part has the savory dishes and the second had the sweet ones.
The idea is great. But the presentation ruins it. The black and white drawings that portray the item from an overhead shot (plus an illustration of what it would look like if you sliced it up to see what was inside) kills the book. While the pictures often do resemble the dish, the reader really doesn't get a sense of what the dish really looks like in color. It's a real shame because some of the items do look really gorgeous when photographed and actually appealing, while the B/W really doesn't help. If the renderings were more true to life then I'd cut the book more slack but you're better off reading the text with the food in front of you or with access to the internet to see what the items actually look like if you're curious/don't know.
Maybe not a bad gift for someone who wants to learn more, but this would be quite basic and you can probably find better guides (with better pictures!) online. If you're really interested, I'd suggest borrowing this book from the library and flipping through it to see if you really want to buy it. If you're at all familiar with dim sum, you're probably not going to find this useful or worth the money. At 15 USD it's definitely too much I'd say it's definitely a bargain/used buy if you're still interested.
It's not. It's a very formulaic guide book with the illustration of a particular dish on the left plus some information (the Chinese characters for it, a description of what it looks like, the ingredients, how it will be presented, some basic origin facts, and some variations of the dish). The first part has the savory dishes and the second had the sweet ones.
The idea is great. But the presentation ruins it. The black and white drawings that portray the item from an overhead shot (plus an illustration of what it would look like if you sliced it up to see what was inside) kills the book. While the pictures often do resemble the dish, the reader really doesn't get a sense of what the dish really looks like in color. It's a real shame because some of the items do look really gorgeous when photographed and actually appealing, while the B/W really doesn't help. If the renderings were more true to life then I'd cut the book more slack but you're better off reading the text with the food in front of you or with access to the internet to see what the items actually look like if you're curious/don't know.
Maybe not a bad gift for someone who wants to learn more, but this would be quite basic and you can probably find better guides (with better pictures!) online. If you're really interested, I'd suggest borrowing this book from the library and flipping through it to see if you really want to buy it. If you're at all familiar with dim sum, you're probably not going to find this useful or worth the money. At 15 USD it's definitely too much I'd say it's definitely a bargain/used buy if you're still interested.
December 20, 2017
I was somewhat disappointed by this book.
Pros: The author is clearly knowledgeable about dim sum and the descriptions of the contents of each dish are informative.
Cons: Although it likely saved money for the author to do the illustrations herself, it would have been much more helpful to use color photographs instead. I have eaten dim sum over a dozen times at various restaurants, and I had difficulty telling the differences between dumplings in the sketches. I believe a novice would find the drawings of limited value in trying to identify a specific item on a rolling cart.
When it comes to food writing, I want the author to tell me and show me. In my opinion, this book poorly executes the latter.
Pros: The author is clearly knowledgeable about dim sum and the descriptions of the contents of each dish are informative.
Cons: Although it likely saved money for the author to do the illustrations herself, it would have been much more helpful to use color photographs instead. I have eaten dim sum over a dozen times at various restaurants, and I had difficulty telling the differences between dumplings in the sketches. I believe a novice would find the drawings of limited value in trying to identify a specific item on a rolling cart.
When it comes to food writing, I want the author to tell me and show me. In my opinion, this book poorly executes the latter.
February 8, 2018
It was an eyeopener to see so many types of dim sum featured in this book beyond the usual ones seen at most dim sum restaurants. However, some of the dishes featured are so rare that I don't think I'll be able to find them easily, at least not at where I live. The idea of using drawings to show the contents of the dim sum and how it is structured is fine but the drawings can be a bit difficult for the reader to visualise how the dim sum actually looks so photos would probably be a better medium in this regard.
February 2, 2020
Going out for dim sum is a great childhood memory; the variety, the aromas, the noise, and the people I'm with. Now, I have a wonderful restaurant to go to. When the cart is by my table, sometimes all I have is a vague-ness of a texture, appearance, or a pronunciation. Being a foodie, it's also great to know what's in the filling, the type of flour, and the cooking technique.
May 12, 2024
A gorgeous little book with so much to read, create and taste. My mind boggled at some of the ingredients so different to what I have ever eaten. Some I would try and some made me pull a face. It is not a food guide book a vegan would enjoy. Be prepared for some very different ingredients! My rating lost a star due to the nicely rendered but rather unappetising hand-drawn sketches.
September 23, 2024
not a cookbook but rather a look a common dim sum offerings. I loved the look at the different offerings, origins, variations and regional differences. As a lover of dim sum it was great and also had several that I have never tried.
April 12, 2020
A treat, though it does get a bit repetitive after a while if you're not actually in a restaurant ordering dim sum.
July 3, 2020
Made me hungry, but drawings were not very accurate.
February 9, 2022
Love this book❤! As charming as it's small size I love cultural aspects that's bound to be known with food. Right away I ordered a book for myself . I wish the photos were in color.
October 29, 2016
Good information, but what's up with the drawings? Har gow resembling sea shells and char siu bao looking like cookies? I know my way around a dimsum cart, but for those not so familiar, trust me, you'd be better off finding a guide with photos.
February 5, 2017
Cute little book to familiarize oneself on Chinese Dim Sum. Appropriate for Chinese New Years starting as I reviewed book.
March 29, 2017
Some interesting background history and descriptions of many different dim sum dishes. However, the hand-drawings of the food, perhaps intended to look like a sketches of wildlife drawn from observation in the field, were not recognizable to the real thing. I'm familiar with many dim sum dishes in real life and I would stare at some of the drawings and try to figure out how it depicted the objects I knew. I can't imagine somebody with no knowledge of dim sum (who would find this book most useful) being able to recognize real-world dim sum based on the drawings.
Displaying 1 - 27 of 27 reviews