The Nom Wah Cookbook audiobook

Not a great book cover; almost didn't pick it up because of it, but the stories and the recipes are so brilliant - so brilliantly written, so brilliantly arranged, and so brilliantly presented. It's not the kind of book one picks up if you're looking for 'gourmet'/'secret-recipe' types of dim sum, but that did not bother me because I feel like Tang covered enough dim sum recipes - so simple and 'basic' that anyone could make at home. Also, bear in mind that this is an American Chinese cookbook, so there are a few recipes that aren't 'authentic dimsum recipes', but in my opinion they're still very good recipes.I don't know enough about China (only been there on short, touristy kind of holidays), but I lived in HK for a few months when I was around 16 y/o - and oh my days - reading this cookbook makes me sigh with nostalgia (even though technically it's a book about New York, and not HK). Also, I really miss dim sum (no more 'yumcha' sesh with the global pandemic still on-going). I suppose I am one of those mad ones who makes their own 'dumpling skins' from scratch (but I probably wouldn't if I live in HK or China). I mean - it's mostly due to the fact that I've not had any luck in finding great 'dumpling skins' in the shops (LDN). “Though I’ve included some recipes for dumpling skins, only masochists make their own wrappers."I really enjoyed reading this cookbook. Tang's humble and friendly tone really wraps it all up really well - in like a cozy dimsum basket kind of way. He credits his staff and other people involved in this project whenever he can, which I really like. If you're not a cook/you're not interesting in cooking, even reading the stories of the people in the book is more than worth your time methinks. The photographs that come with them are so well done too. My favourite recipe in the book is definitely the Turnip (/Daikon) Cake recipe. It's not like I don't have a recipe or two of my own from my mates' mothers, but looking at the gorgeous photograph of the well-fried, golden, crispy-on-the-outside cakes on the pages of the cookbook seriously makes my heart swell with excitement. It's without a doubt one of my favourite dim sum dishes. So maybe this is just my biased opinion, but nevertheless - it's a recipe that stands out in this very lovely cookbook.

You will never find me sitting down with a cookbook and reading it straight through but that’s exactly what I did with this one. I rarely use them to begin with being what I like to call a “pantry cook” guided by the throw it in and taste it as you go method. Through Covid I’ve been isolated in a very white area as a mixed-race Asian adult and found myself missing Boston Chinatown the comfort of the rows of Asian greens at the grocery stores and the egg custard buns from the dim sum place I’d go to every new year. I’ve spent most of this pandemic trying to reclaim my relationship with the foods of my Chinese Malaysian culture and the foods that I’ve always seen as too much work. This book was a treasure and all the stories have hit me hard now in this turning point moment for what community means and what moving culture forward with respect to its history can look like. That being said I have yet to actually try the recipes themselves but will definitely be working my way through them.

Reading this brings me back to childhood, roaming around Chinatown with my grandmother and eating dim sum. The stories about different local businesses and people were fun to read and I’m looking forward to trying my hand at making many of these recipes!

A true treasure - more than a collection of recipes, this cookbook features NYC Chinese Americans whose stories are reminiscent of my own. Wilson Tang captures the spirit of NYC Chinatown - resilient, determined, endlessly creative, and full of immigrant hustle. What a joy to have these recipes, people, and Chinatown businesses captured here - I didn’t know most of the backstories of these shops that I have been going to for years! Nom Wah Tea Parlor has long been one of my favorite places for yum cha and I’m looking forward to trying out these recipes at home. Don’t hesitate to buy this book and then get out there and support your local Chinatown or Chinese restaurants! As Tang points out, these businesses are more than the food they serve - they are living histories. And they are in danger of disappearing, were it not for the grit, commitment and passion of their owners. Tang has done his part - now we have to do ours.

I think I heard about this book through Audiofile podcast and I really enjoyed it.You might think it would be odd to listen to a cookbook, but Tang made this not just about the recipes. It started by saying that the recipes would not be read, but that the reader could access them through the publishers website. Instead, it focused on the history of not only Nom Was, but Chinese cooking itself.I always wondered why Egg Rolls were called egg rolls and now I know. For fun facts and more culinary entertainment, this is a good one to read.

Outstanding! This is one of those books that not only has the reader wanting to make all the recipes, but has interesting and amusing writing in between. Each major chapter is followed by a section of biography of someone important to the restaurant, or a few pages about other important local businesses, or whatever. And Mr. Tang sure knows how to crack a joke! I’m not entirely ready to return this to the library!

Must have CookbookThis cook book is a treat. Nom Wah is one of my most favorite restaurants in NYC. The scallion pancakes are light and the dim sum are flavorful and beautiful to look at. I just had to have the recipes. Included are stories about other Chinatown institutions, such as Pearl River Mart, a fun place to shop for Oriental goods.

so much more than great recipes and photos.

Enjoyed the story and might try a couple of recipes.

Big fan of this dim sum cookbook. My family had a wonderful time exploring and making such a variety of favorites from this book. Absolutely the most accessible and enjoyable dim sum cookbook out there.

This is an amazing cookbook and record of a community. The interviews and stories in the beginning of the chapter really create a wonderful portrait of New York's Chinatown and the recipes make me want to cook. I actually went out and stocked my kitchen with recs from this book and while I haven't had a chance to cook anything yet, my library hold went up. I want to since the author made the recipes accessible and easy to understand as well as sounding delicious. When travel is possible again, I want to go and explore NYC's Chinatown with this book as a partial guide, it also helped me look at the places in my neighborhood in a different way.

Not only a good cookbook but a WONDERFUL collection of various family histories from NY Chinatown. It's so lovely to keep this history.