Print Page   |   Contact Us   |   Report Abuse   |   Sign In   |   Register
Search
Calendar

6/02/2018 » 7/02/2018
Food Photography and Styling Workshop (Melbourne)

23/06/2018 » 24/06/2018
Food Photography and Styling Workshop (Sydney)

Featured Alumni

 

Richard Barthes

Bachelor of Business (International Hotel Management), Adelaide Campus, 2015

Operations Manager, Cotto SA, South Australia

READ MORE»

 
 
News & Press: Le Cordon Bleu Alumni Authors

Dim Sum by Janice Wong and Ma Jian Jun

Thursday, 14 September 2017   (0 Comments)
Posted by: Hillaria Juliana

 

Dim Sum

by Janice Wong

Published: 2013, Hardcover, 176pp

Synopsis:

Together they have pioneered a collection of traditional recipes as well as new creations incorporating both Chef Ma's impeccable craft and Chef Janice's pastry vision.

This 180-page book aims to share the origins, ingredients and techniques behind dim sum through thoughtful information, straightforward recipes and bite-sized tips. Ideal for both the home cook and professional kitchen, Dim Sum is organized around the various types of flour used to create different dough types and textures. The recipe section contains 92 recipes in brilliant color and begins with an extensive chapter on dumplings, followed by buns and rolls, then a special "not flour" chapter for vegetable, tofu, seafood and meat dishes, finishing with sweet and savory pastries.

An exploration of these recipes results in a new appreciation for dim sum's various textures and flavors and how they are achieved. The book succeeds in mastering timeless teatime treats and inspiring inventive interpretations of these delights.

Purchase from: Janice Wong

Alumna:

Janice Wong

Basic Pâtisserie, Paris campus, 2007


Sign In
Login with LinkedIn
OR
Sign In securely
Latest News