The Dim Sum Field Guide: A Taxonomy Of Dumplings, Buns, Meats, Sweets And Other Specialties Of The Chinese Teahouse

"Small enough to fit in a handbag, Carolyn Phillips’ beautifully illustrated guide really can help a nervous diner navigate the sometimes intimidating realm of dim sum. Phillips knows her stuff: She lived in Taiwan for eight years, married into a Chinese family and spent more than a decade as a Mandarin interpreter. This book evolved out of her work for the foodie magazine Lucky Peach, and is packed with lovingly scholarly details for novice and expert alike — everything from advice on what to dip your har gao into (mixture of mustard and soy sauce) to the Chinese name for Chinese beignets, which translates to “white sugar sandy old men.”"