Chef Janice and Chef Ma welcome you "to an artistic, gastronomic colorful world of dim sum."

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.

"I believe in Sharing.

Sharing is at the core of the dim sum experience.

I decided to examine it a bit more closely, exploring ways to reinvent dim sum dishes with modern ingredients, knowledge and flavors. I started with an introspection of my roots and culture. Not being an expert in cooking dim sum myself, I sought out Chef Ma Jian Jun, classically trained and still engaged in cooking dim sum daily.

Dim sum dumpling convention states that you must pair certain fillings with particular skins. After experimenting with the sliding scale of flours, we were inspired to break tradition, making new pairings to create an even wider array of contemporary dim sum creations."

- Chef Janice Wong