Steamed Food and Cooking: Deliciously Light and Healthy Eating Using a Traditional Yet Versatile Technique - 20 Savoury and Sweet Recipes Shown in Over 70 Beautiful Photographs
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Manufacturer: Lorenz Books
Publisher: Lorenz Books
Author: Kim Chung Lee
Steamed Food and Cooking: Deliciously Light and Healthy Eating Using a Traditional Yet Versatile Technique - 20 Savoury and Sweet Recipes Shown in Over 70 Beautiful Photographs Description
Binding: Hardcover
Dewey Decimal Number: 641.73095
EAN: 9780754817444
ISBN: 075481744X
Label: Lorenz Books
Manufacturer: Lorenz Books
Number Of Items: 1
Book Pages: 64
Publication Date: 2007-06-01
Publisher: Lorenz Books
Studio: Lorenz Books
Dewey Decimal Number: 641.73095
EAN: 9780754817444
ISBN: 075481744X
Label: Lorenz Books
Manufacturer: Lorenz Books
Number Of Items: 1
Book Pages: 64
Publication Date: 2007-06-01
Publisher: Lorenz Books
Studio: Lorenz Books
Editorial Review of Steamed Food and Cooking: Deliciously Light and Healthy Eating Using a Traditional Yet Versatile Technique - 20 Savoury and Sweet Recipes Shown in Over 70 Beautiful Photographs
Customer Reviews of Steamed Food and Cooking: Deliciously Light and Healthy Eating Using a Traditional Yet Versatile Technique - 20 Savoury and Sweet Recipes Shown in Over 70 Beautiful Photographs
Customer Rating:
Review Summary: Previously published as `Steam Cooking'......
Review: `China, Japan and South-east Asia produce some of the world's most exciting cuisines and they all share a love of steamed food. Steaming produces an enticing mix of flavour, fragrance, texture and colour, which is why the method is so popular in Asia, where food is presented and eaten with great attention to detail.
Steaming is also extremely healthy- little or no extra fat is added, and the food retains its full nutritional value.
Little surprise then that it is now so hugely popular in the West.'
Inside this handy little book is a collection of over 20 steamed recipes along with practical advice on equipment, preparation and steaming techniques. Lovely to see the bamboo basket coming back into fashion - the oldest type of steaming equipment and probably the most economical and cheapest to buy.
64 high quality, shiny pages split over three main chapters:-
Appetizers and Snacks
Main Courses
Side Orders
sandwiched between sections entitled:-
`Simply Steamed'
`Equipment'
`How to use a Steamer'
and a concise index.
Each recipe is over a two page spread with opening text, full list of ingredients, a step-by-step method, most with some small photos, a `cook's tip', variations (if applicable), and a full colour photograph of the finished dish.
A small taste of the recipes within:-
Steamed Seafood Packages
Chicken and Vegetable Bundles
Mini Phoenix Rolls
Sticky Rice Parcels
Crispy and Aromatic Duck
Grey Mullet with Pork
Pan-steamed Mussels with Thai Herbs
Steamed Flour Buns
Steamed Aubergine with Sesame Sauce
Steamed Vegetables with Chiang Mai Spicy Dip
`In Thailand, steamed and raw vegetables are often combined to create the contrasting textures that are an essential feature of the natural cuisine.
By happy coincidence, it is an extremely healthy way to serve them.'
`Consultant editor, Kim Chung Lee, was born in Thailand and has travelled extensively throughout Asia, which has enabled him to sample the local cuisines, and it is from here that he drew his inspiration.
Kim works freelance as a food writer and editor and has contributed to numerous books and magazines.'
Review Summary: Previously published as `Steam Cooking'......
Review: `China, Japan and South-east Asia produce some of the world's most exciting cuisines and they all share a love of steamed food. Steaming produces an enticing mix of flavour, fragrance, texture and colour, which is why the method is so popular in Asia, where food is presented and eaten with great attention to detail.
Steaming is also extremely healthy- little or no extra fat is added, and the food retains its full nutritional value.
Little surprise then that it is now so hugely popular in the West.'
Inside this handy little book is a collection of over 20 steamed recipes along with practical advice on equipment, preparation and steaming techniques. Lovely to see the bamboo basket coming back into fashion - the oldest type of steaming equipment and probably the most economical and cheapest to buy.
64 high quality, shiny pages split over three main chapters:-
Appetizers and Snacks
Main Courses
Side Orders
sandwiched between sections entitled:-
`Simply Steamed'
`Equipment'
`How to use a Steamer'
and a concise index.
Each recipe is over a two page spread with opening text, full list of ingredients, a step-by-step method, most with some small photos, a `cook's tip', variations (if applicable), and a full colour photograph of the finished dish.
A small taste of the recipes within:-
Steamed Seafood Packages
Chicken and Vegetable Bundles
Mini Phoenix Rolls
Sticky Rice Parcels
Crispy and Aromatic Duck
Grey Mullet with Pork
Pan-steamed Mussels with Thai Herbs
Steamed Flour Buns
Steamed Aubergine with Sesame Sauce
Steamed Vegetables with Chiang Mai Spicy Dip
`In Thailand, steamed and raw vegetables are often combined to create the contrasting textures that are an essential feature of the natural cuisine.
By happy coincidence, it is an extremely healthy way to serve them.'
`Consultant editor, Kim Chung Lee, was born in Thailand and has travelled extensively throughout Asia, which has enabled him to sample the local cuisines, and it is from here that he drew his inspiration.
Kim works freelance as a food writer and editor and has contributed to numerous books and magazines.'