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Steam It (It series) (Cookery)
 
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Steam It (It series) (Cookery) (Paperback)

by Murdoch Books (Author)
4.0 out of 5 stars  See all reviews (1 customer review)
Price: £9.99 & this item Delivered FREE in the UK with Super Saver Delivery. See details and conditions
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Steam It (It series) (Cookery) + Steaming! + Steam Cooking: 100 Delicious and Healthy Food Receipes for All Steamers
Price For All Three: £21.90

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Product details

  • Paperback: 400 pages
  • Publisher: Murdoch Books (1 Mar 2006)
  • Language English
  • ISBN-10: 1740456386
  • ISBN-13: 978-1740456388
  • Product Dimensions: 18.8 x 15 x 3.2 cm
  • Average Customer Review: 4.0 out of 5 stars  See all reviews (1 customer review)
  • Amazon.co.uk Sales Rank: 390,819 in Books (See Bestsellers in Books)

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Product Description

Product Description

Steam It comprises six chapters: Appetizers; Soups; Main Courses; Rice and Grains; Accompaniments; and Desserts. A general introduction discusses methods and equipment for steaming, and the advantages of steaming food, and also gives hints and tips Helpful advice on ingredients, equipment and techniques. More complex recipes have step by step instructions. Detailed explanations to make recipes easy to follow.

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Average Customer Review
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50 of 50 people found the following review helpful:
4.0 out of 5 stars `Inspiring recipes and indispensable info about techniques and accessories to make you a steaming expert..', 23 Aug 2007
By ABCeDar - See all my reviews
(TOP 50 REVIEWER)   
'What is Steaming?

As the name suggests, steaming is a cooking method that uses moist heat or steam to cook food. The steam is created either by placing the food in a closed environment over boiling liquid so it cooks in the scalding vapour, or by enclosing the food in a parcel and letting it cook in its own juices.
Either way, the end result is deliciously moist and tender.
In addition, there are significant health benefits associated with steaming. The self-contained nature of the cooking method means that essential nutrients are more likely to be retained in the food compared with boiling, for example, where water-soluble vitamins and minerals can be leached away in the cooking liquid. There is also generally no need to add oil or fat to the food, which gives a lighter dish that is lower in fat and high on flavour.'

This is the opening text of this book and it sets the tone for the rest of its contents, straightforward, easy to read and cook from!

'This handy little book offers more than 180 recipes using a range of steaming utensils including bamboo and metal steamers, kettle barbecues and leaves, foil and paper for wrapping.
The recipes range from quick and easy meals to dishes that pose more of a challenge.'

400 high quality shiny pages, split over 5 main chapters:-

Starters
Salads
Mains
Sides
Desserts

plus an introduction and a concise index.

Each recipe is clearly laid out with the number of servings, list of ingredients and method, along with a cook's tip, if applicable.
Photography throughout with some methods shown, too.

A taste of the recipes within:-

Basil and Leek Ravioli
Rice Noodle Rolls filled with Prawns
Thai Fish Cakes
Mushroom and Water Chestnut Steamed Buns
Pearl Balls
Salmon and Pasta Salad
Corn Salad with Asian Dressing
Chicken with Cognac and Shallots
Whole Duck in Banana Leaves
Sticky Pork Fillet
Slow-Cooked Roast Lamb
Glazed Spatchcocks
Herb and Pistachio Terrine
Seafood Chowder
Tofu with Soy
Jasmine Tea Steamed Fish
Beef Pot Roast
Wild Rice with Pumpkin
Pea and Lettuce Wraps
Asparagus Bundles
Passion Fruit Cream Sponge Roll
Lemon and Lime Curds
Little Cherry Custards
Pear and Pecan Dessert Cake
Chocolate Fudge Puddings
Blackberry Puddings with Crème Anglaise
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