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

TINY DELIGHTS

Cooking Dim Sum and Simple Chinese Dishes

by Elizabeth Chong

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New softcover cook book, 168 pages. Published 2002. Contains mouth-watering full-page colour photos throughout the book. 

Elizabeth Chong has been the inspired voice of Chinese and Asian cuisine in Australia for more than forty years. Her highly successful cooking school, international prize-winning cookbooks an television appearances have rightly earned her a following unequalled in her field.

Tiny Delights: the Companion to the TV Series accurately captures the recipes, the tastes, the techniques and the visual splendour of her show, and then goes further by inviting the reader to join Elizabeth on an adventure through the major regions of China to discover the cultural and gastronomic heritage of her favourite dim sum and simple family dishes. Enjoy and experiment with the recipes in this book, for they truly are 'tiny delights'

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

Contents include

• Introduction
• All the tea in China
• Equipment and techniques
• Measurement notes
• Using your Chinese chopper
• The wok
• Deep frying and stir frying with your wok
• Using your steamer
• Recipes including
  • Cantonese fried rise
  • Hainan chicken rise
  • Singapore noodles
  • Satays
  • Shanghai dumplings
  • Drunken chicken
  • Crispy prawn balls
  • Sieu mai
  • Paper-wrapped fish
  • Ma Po bean curd
  • Steamed beef balls
  • Chicken and crabmeat pies
  • and many more
• Plus an extensive glossary

Tiny Delights: the Companion to the TV Series is an Australian publication. 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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Tiny Delights by Elizabeth Chong