Product Description

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 puree 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.

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

Product Details

• Amazon Sales Rank: #703153 in Books
• Published on: 1999-10-01
• Original language: English
• Number of items: 1
• Binding: Paperback
• 128 pages

From Booklist
Steam cooking has long been an integral part of classic Chinese cuisine, but the West has tended to limit steaming to vegetables. The advent of electric steamers, plus the health-conscious incentive to cook with less fat, has made this cooking method more popular, and there are still many unexplored areas for using this technique. 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. Blue cheese sauce adds richness to steamed chicken breasts with pecan-studded bread stuffing. Desserts include new twists on traditional British steamed pudding, and there's even a creme brulee that starts in the steamer and finishes in the broiler. Mark Knoblauch

Review
"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. -- Myrna Collins, Appleton Post-Crescent, Jan 5, 2000

3 1/2 stars out of 4: I enjoyed great success with recipes from Steam Cuisine. -- Richard Sharp, Vancouver Province, Feb 20, 2000

An eye-opener for those who think steaming is only for vegetables. -- Carol J.G. Ward, Columbia The State, April 26, 2000

Color photos on every page will send readers immediately to the kitchen. -- Kitchner-Waterloo Record, Nov 29, 1999

Offers a cornucopia of delicious recipes from lamb chops with peach relish to ginger-orange pudding. -- Toronto Sun, Dec 12, 1999

What do couscous, lettuce, trout, tortillas, grapes, chicken and meatballs have in common? -- Lisa Messinger, Torrance Breeze, Feb 9, 2000

Review
A cornucopia of delicious recipes from lamb chops with peach relish to ginger-orange pudding. (Marilyn Linton Toronto Sun 19991129)

Color photos on every page will send readers immediately to the kitchen. (Kitchener Waterloo Record 20000105)

One of the most healthy ways of preparing foods ... Stacey's choices are high in flavor, colorful and healthy. (Myrna Collins Appleton Post-Crescent 20000215)

Stacey has boldly taken steaming into some of the new territories. (Mark Knoblauch Booklist 20000220)

3 1/2 stars out of 4: Richard Sharp enjoyed great success with recipes from Steam Cuisine. (Richard Sharp Vancouver Province 20000209)

Dozens of delicious meals. (Lisa Messinger Torrance Breeze 20000426)

An eye-opener for those who think steaming is only for vegetables. (Carol J.G. Ward Columbia The State )

Customer Reviews

steam cuisine
Here are imaginative recipes that can be prepared with a minimum of fuss. Steaming is a quick way to prepare foods healthfully. I particularly like her fettucini primavera, where she boils the noodles in the bottom of the steamer while steaming the vegetables on top! I'm looking forward to trying the garlic chicken with cucumber and grapes as well. Not only are there many tempting recipes to try [also put together as suggested menus with timing], the book also teaches one how to use the technique more creatively than I thought was possible.

Do not buy
Don't waste your time with this book. This book does not cover electric steamers. It doesn't even mention how to adapt the recipes to an electric steamer. Some recipes are a bit difficult to understand because it is poorly written. The pictures are great - that is the only thing good about this book.

Not so exciting
if you are looking for helpful tips and everyday recipes. I was a little bit disappointed. Instead of full page pictures I would like to have found about spicing up steamed food generally. It will get a good place in my cookbook library but I doubt that I will use it much