Tiny Delights: Dim Sum and simple Chinese dishes - Elizabeth Chong Hardcover recipe book

TINY DELIGHTS

Cooking Dim Sum and Simple Chinese Dishes

by Elizabeth Chong

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Hardcover ex-library book with dustjacket in very good condition, 174 pages. Published 1987. Tight binding, clean book with the usual library stamps and stickers, no loose, torn or missing pages. Contains line drawings and mouth-watering full-page colour photos throughout the book. 

At last! A cookbook for those who love Chinese food but can't or won't spend hours in the kitchen preparing it.

And, by popular demand, these recipes are designed for the smaller family, couples or those living on their own.

Elizabeth Chong recognises the problems of the average Westerner who wants to cook Chinese food at home. Instead of the many courses of the banquet-style meal, she presents dishes to be served alone or with rice or vegetables. Some are incorporated into short menus, but the emphasis is on food which fits into our modern lifestyle without losing any of its appeal or compromising Chinese standards of excellence. The dishes are varied, piquant and some are very unusual. None, however, are beyond the capabilities of the average cook and most are very simple.

The second part of the book is an introduction to the art of dim sum cookery - a different sort of 'small' catering - dainty delights to serve at parties or at yum cha time. We meet old favourites as well as new and interesting 'dot heart' recipes.

Finally, East meets West in a chapter of menus which demonstrate the suitability of Chinese cuisine to blend with dishes of other countries in truly multi-cultural meals. Why not follow a French entree with a Chinese main course, then finish with an Italian dessert?

Elizabeth Chong's clear, commonsense directions combine innovative flair with traditional expertise in another delightful journey into the world of Chinese cooking.

Please note: all measurements are given in metric and imperial.

About the author

Elizabeth Chong has spent most of her life surrounded by food: the preparation, the cooking and the eating.

Born in a small provincial town in Canton, Elizabeth came to Australia when she was three. Through the family restaurant, The Golden Phoenix, one of Melbourne's first Chinese gourmet restaurants, Elizabeth watched the chefs practise their skills and decided that cooking would be her life.

Elizabeth has taught Chinese cooking at Australia's premier Chinese cooking school, which she established in 1961. She has also conducted many gourmet tours of the East, given lectures and interviews and regularly appears on both television and radio. She is one of Australia's leading consultants to the Chinese food industry, writes freelance newspaper and magazine articles and has released six cookbooks.

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Timy Delights by Elizabeth Chong