Amazon.com Review
Electric steamers will be the next hot kitchen appliance if
Cooking With Steam gets the attention it deserves. In this book, Stephanie Lyness shows how to cook everything from spinach and chicken to tempting fruit desserts and creamy puddings--all over boiling water and without adding any fat. The result: brightly-flavored, colorful, and healthful dishes. Along with more than 125 recipes, Lyness provides all the information you need to select and buy the right steamer. Then, along with moist, perfectly cooked fresh fish, you can enjoy tempting versions of beefy pot-au-feu, rich, wild mushroom risotto, and more lean delights.
From Library Journal
The translator ("and interpreter") of French chef Jacques Maniere's Cuisine a la Vapeur: The Art of Cooking with Steam (Morrow, 1995), Lyness speaks with authority on the benefits of steam-cooking as a quick and easy way to preserve flavor and nutrients and deliver moist fish, tender meat and poultry, and silky sweet custards. And she's so enthusiastic about the new breed of electric steamers that she has developed a collection of flavorful recipes specifically for this appliance (each recipe was tested in several different models). They're quick, require few ingredients, and are inspired, from Panzanella-Stuffed Artichokes to Chocolate Bread Pudding. Many, but not all, are low-fat. A former chef and a cooking instructor, Lyness packs a wealth of useful food information, cooking tips, and shortcuts into her steaming guide. Highly recommended.?Susan Lantzius, formerly Pastry Chef, SanDomenico Restaurant, New York
Copyright 1996 Reed Business Information, Inc.
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