The Nom Wah Cookbook

A RECOMMENDED BOOK FROM:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * HeatedFor the last ...

A RECOMMENDED BOOK FROM:Bon Appetit * The New York Times Book Review * Epicurious * Plate * Saveur * Grub Street * Wired * The Spruce Eats * Conde Nast Traveler * Food & Wine * HeatedFor the last 100 years, Nom Wah Tea Parlor has been slinging some of the world''s greatest dim sum from New York''s Chinatown. Now owner Wilson Tang tells the story of how the restaurant came to be''and how to prepare their legendary dishes in your own home.Nom Wah Tea Parlor isn''t simply the story of dumplings, though there are many folds to it. It isn''t the story of bao, though there is much filling. It''s not