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Steam Cuisine

Steam Cuisine

by JennyStacey (Author)

  • Used

    Paperback 1999

    $22.52
Synopsis

For generations, steaming has been recognized as a traditional method of cooking, but only recently has it been fully appreciated as a very healthy way to cook food. The 100 delicious recipes in Steam Cuisine use steamers that are available in cookware stores everywhere.

Steaming is the perfect method for today's fast-paced kitchens. An entire meal can be combined in a steamer and timed effortlessly so that everything is ready at the same time. Steaming requires no additional fat and maintains high levels of nutrients in foods. Using the freshest of ingredients, the combinations are endless and the results irresistible. Opening with an introduction to the range of steamers available plus tips and step-by-step instructions, the recipes run a wide range of international cuisines and tastes.

The Seafood, Meat and Poultry sections include:

  • salmon and wild mushroom kebobs, marinated in lime, oil, garlic and herbs sole and turbot with garlic-lime Hollandaise spicy garlic shrimp with chiles and mixed vegetables lamb with bacon and pepper sauce on a bed of spinach jambalaya chicken couscous

Vegetables feature largely in creative recipes, such as:

  • garbanzo bean and bulgur pot with root vegetables, seasoned with tomato, garlic and herbs polenta pie with mixed marinated vegetables spicy vegetables served with hot tortillas

And, long a classic outcome of steaming, there are many scrumptious desserts:

  • exotic fruit pur e with cream on waffles stuffed apples served with apricot sauce hot chocolate pudding

Efficient, easy, healthy and very tasty, steaming is perfect for today's busy, health-conscious cook. Whether using a bamboo steamer, colander or modern electric steamer, Steam Cuisine is the perfect introduction.

$22.52

Quantity

1 in stock

More Information

Format: Paperback
 Pages: 128
 Publisher: Firefly Books Ltd
Published: 01 Oct 1999
ISBN 10: 1552094030
ISBN 13: 9781552094037

Media Reviews
3 1/2 stars out of 4: Richard Sharp enjoyed great success with recipes from Steam Cuisine.--Richard Sharp Vancouver Province (02/20/2000)
Here's your question: What do couscous, lettuce, trout, tortillas, grapes, chicken and meatballs have in common? You can redeem your prize of dozens of delicious meals if you guess steamer and purchase Jenny Stacey's new book Steam Cuisine.--Lisa Messinger Torrance Breeze (02/09/2000)
It's hard to imagine cooking fish, chicken or veggies without oil or butter, but steam has been the prime cooking method behind several tasty cuisines, including Chinese and Hawaiian. Stacey compares various steamers (bamboo, stainless-steel, three-tier and electric) and offers a cornucopia of delicious recipes from lamb chops with peach relish to ginger-orange pudding.-- (12/12/1999)
Color photos on every page will send readers immediately to the kitchen.--Kitchener Waterloo Record (11/29/1999)
Steam Cuisine couldn't be more timely. Steaming ... is recognized as one of the most healthy ways of preparing foods. It requires the addition of little or no oil, retains the food's vitamins and minerals, keeps the fresh color, produces tender and moist meat, fish or fowl and lends itself to the blending of flavor-giving herbs and aromatic vegetables ... Stacey's choices are high in flavor, colorful and healthy.-- (01/05/2000)
Stacey has boldly taken steaming into some of the new territories. Her steaming method works even for Mexican cooking, wrapping spicy steamed vegetables in tortillas and substituting yogurt for high-fat sour cream. For sheer show at the dinner table, Stacey's cashew and asparagus bombe provides drama and a wealth of flavor with its sherry sauce.-- (02/15/2000)
An eye-opener for those who think steaming is only for vegetables. The recipes, colorfully illustrated with tempting photographs, include a variety of international cuisines.-- (04/26/2000)
Author Bio

Jenny Stacey lives in London. This is her seventh book.