Product Details

• Amazon Sales Rank: #26037 in Books
• Published on: 2007-06-01
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 64 pages

Customer Reviews

Previously published as `Steam Cooking'......
`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.'

Nice little book
As I'm new to cooking especially Steamed Cooking I purchased this book after reading other Reviews and I think it's a wonderful book with plenty of easy recipes to try out. Plain instructions and plenty of colourful photographs to look at. The only down side to this book was most of the dishes were steamed or looked like they've been steamed in a Chinese Bamboo Basket and I have not got one, I have an electric steamer but like I mentioned I'm new to cooking so I'm sure in time and with a bit more experience all these receipes could be cooked in an electric steamer. Or I could just go out and purchase a Chinese Bamboo Basket. A great book and well worth the price.