From the author: "I am Thai Lam and I have been a Dim Sum Chef for 26 years at various famous Chinese restaurants from Chicago to Los Angeles and Washington D.C. I specialize in Hong Kong style Dim Sum and have held cooking seminars for more than two years. Many of my students come from far away places to take my courses, rain or snow. Thus, that dedication inspires me to write a Dim Sum cook book to allow anyone to learn to cook in the comfort of his/her own kitchen. I spent more than two years refining the recipes and techniques for a home kitchen and smaller portions."
