Nom Wah, the dim sum parlor tucked into the elbow of Doyers Street in the heart of Chinatown since the 1920s, has had its ups and downs. But you will have to stock up on dumpling wrappers to attempt many of the restaurant’s dim sum items. “The Nom Wah Cookbook: Recipes and Stories From 100 Years at New York City’s Iconic Dim Sum Restaurant” by Wilson Tang with Joshua David Stein (Ecco Hardcover, $34.99). Follow NYT Food on Twitter and NYT Cooking on Instagram, Facebook and Pinterest. Get regular updates from NYT Cooking, with recipe suggestions, cooking tips and shopping advice.

Source: New York Times November 16, 2020 21:22 UTC