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Leona Watson

Basic Cuisine, Sydney Campus, 1997

Founder/Managing Director at Cheeky Food Events


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


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


Janice Wong

Basic Pâtisserie, Paris campus, 2007

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