I received a copy from Blogging for Books in exchange for a review, although this had been on my to-read list way earlier after reading the Lucky Peach Beginner's Guide to Dim Sum. A longer version of this review with thoughts re: using the conceit of field guides and biology analogies will be posted on my blog.

If you're not familiar with the Cantonese cuisine of dim sum, this is a neatly organized introduction. Dishes are organized by cooking method (steamed savory, baked savory, extras, desserts, etc.) and both Mandarin and Cantonese pronunciations are given. Illustrations and cross-sections are helpful, but as with field guides, some users may find pictures more handy (though that's nothing a Google search couldn't solve). Where this guide shines is in the thorough, sensual descriptions of food from the sheen of a glaze or the crackling of a lightly pan fried wrapper under your teeth.

Rather than taking this guide to dim sum with you, I suggest reading beforehand and making a list of what you're interested in trying if it makes you feel comfortable. In my experience, though, you can often just point at what looks good on carts passing by! ( )