The original work on steam cooking from a world-renowned French chef offers recipes that heighten the natural taste of foods, including Goose with Fresh Ginger and Pumpkin Cheesecake, and furnishes timing charts, tips, and techniques. 50,000 first printing. $85,000 ad/promo. Tour.
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Book Description
Editorial Reviews
From Publishers Weekly
Ten years after the French publication of legendary chef Maniere's (d. 1991) treatise on cooking with steam, Lyness, a teacher at Peter Kump's New York Cooking School, faithfully adapts that work for the American kitchen. Effectively proselytizing Maniere's belief that proper steaming of various foods concentrates and enhances natural flavors, she guides readers in everything from purchasing steamers to producing full meals; she also sets forth precise timing charts. Vegetable dishes include a number of surprises, including a memorable asparagus with soft-cooked eggs and lemon butter. Whole fish emerge moist after steaming, a process less taxing than poaching. The real news here is the effect of steaming meats and poultry: Lyness confesses to an early disappointment with steamed lamb, but subsequent research into American equivalents for the cuts Maniere specified have led to especially flavorful blanquettes of veal, beef terrines, etc. Thoughtfully explained, Maniere's startlingly simple philosophy may instigate major changes in American home cooking. HomeStyle Books alternate; author tour.
Copyright 1995 Reed Business Information, Inc.
Copyright 1995 Reed Business Information, Inc.
Language Notes
Text: English (translation)
Original Language: French
Original Language: French
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Most Helpful Customer Reviews
25 of 26 people found the following review helpful:
5.0 out of 5 stars
Excellent book on cooking with steam,
By Amalfi Coast Girl (Mid-Atlantic, USA) - See all my reviews
This review is from: Cuisine a la Vapeur: The Art of Cooking With Steam (Hardcover)
If you are new to cooking with steam this is an excellent resource to add to your library. When I purchased this book I was not as familiar with steaming, as I should have been. I find that I use steam more often in my kitchen than I used to since I found out that steaming preserves more the vitamins and minerals that are contained in the food than does other cooking methods.
This book covers the basics of steaming including equipment required and flavoring the steam all in the first chapter. There are many techniques included in this book that I find myself using every few days or so, even with recipes from other books. After the basics of steaming the book precedes directly to the recipes. There is much more included in this book than just vegetables and fish. I think the best dish I have had from this book is the Gratin of Endive with Ham and Gruyere Cheese. My only complaint of this book is that it does not contain any photos. I have become accustomed to glossy photographs of food and find that I really miss them when they are not included. If you are interested in learning more about cooking with steam I think this is a very good resource to have in your cooking arsenal.
1 of 1 people found the following review helpful:
5.0 out of 5 stars
All this author writes is great,
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Amazon Verified Purchase(What's this?)
This review is from: Cuisine a la Vapeur: The Art of Cooking With Steam (Hardcover)
Nice book; old book one of the best around for all types of steamers, not just electric, but pan type too.
1 of 1 people found the following review helpful:
4.0 out of 5 stars
Steam cooking for everyone,
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Amazon Verified Purchase(What's this?)
This review is from: Cuisine a la Vapeur: The Art of Cooking With Steam (Hardcover)
Great instruction book on steam cooking. Contains recipes that are both simple and complex so there is a range to experiement with. Everything I have made from this book has been extraordinary. Highly recommend it.
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