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TOP 1000 REVIEWERon 2 January 2013
Having been given a steamer as a present I was also given this book as a guide. As a companion I find it very useful as it has made me think of steaming more than just veg. The book is split into seven different sections
Fish & Seafood
Poultry & Meat
Vegetables
Eggs
Rice, Couscous & Bulghar Wheat
Dumplings & Buns
Desserts
There is also an introduction which gives details of different steaming methods. This book looks beyond using a convention steamer and also explores bamboo steamers, oven steaming or using a pan. I have tried out the oven method with one of the recipes, Chicken in a bag with baby leeks, baby carrots and thyme. That works very well (although the carrots were a little harder than I would have expected) and that recipe was a hit. What I like about this book is that the recipes are probably going to encourage me to use the steamer and steaming techniques more than I would have. Its healthier food too - always a bonus.
The things I think that could be improved are the lack of photo's. There is only one photo for every 4/5 recipes and this isn't ideal. Also an idea of the calories would be a good idea as most people have bought a steamer for healthier eating.

However, this has prolonged my latest kitchen gadget and I am enjoying it far more for creating main meals than just accompaniments. The recipes I have tried have worked well and are easy to follow and I keep dipping back in to find more. So its recommended.
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on 9 May 2007
...not only does it retain the nutritional qualities of ingredients more than any other technique, it doesn't require any fat.
So if you're trying to improve your diet or simply want your food to be as tasty as it can be, it's the perfect option.
Being conceived as the healthy low-fat option, however, has contributed to the misconception that steaming is a technique used to create uninteresting, bland food. If this is your view, think again!...'

An attractive pastel cover opens to 176 high quality shiny pages, split over main chapters:

♦ Fish & Seafood
♦ Poultry & Meat
♦ Vegetables
♦ Eggs
♦ Rice, Couscous & Bulghar Wheat
♦ Dumplings & Buns
♦ Desserts

sandwiched between an introduction and a concise index.

The introduction includes a 'steaming know-how', including different techniques, basic steps, equipment, how to protect delicate foods from condensation and how to make paper parcels.

A list of recipes heads each chapter. Each recipe has a note/number of servings/list of ingredients and a clear method.

Slightly negative to some readers/cooks may be the lack of photography, with only a few dishes pictured.
However, having said that - those that are featured are mouth-watering, full-page spreads such as the super cover photo:

'Salmon with New Potatoes, Beans and Lemony Tarragon Sauce'

A small taste of the other recipes contained within:

* King Prawns with Soy & Ginger
* Curried Snapper in Banana Leaf
* Chicken in a bag, with Baby Leeks & Carrots and Thyme
* Duck Breast Salad with Minted Summer Vegetables
* Pomegranate & Cinnamon Quails
* White Radish Cakes with Beansprouts
* Asparagus with a Lemony Vinaigrette
* Lamb Shanks with Orange, Bay and Juniper Berries
* Thai Pork Meatballs
* Baby Vegetables en papillotte
* Sweetcorn Parcels
* Goats' Cheese Soufflés
* Sticky Rice with Mango
* Vegetable Dumplings
* Prawn & Pork Wontons
* Saffron Buns
* Individual Chocolate Puddings
* Steamed Orange and Cranberry Mini Puddings
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on 18 August 2010
I bought 2 steam cooking books. This one and "steaming!" by Annette Yates.
I have made 4 recipes out of the latter book.( Great book. Everybody raves about it and rightly so.) None yet out of this one because they aren't quick and easy. For me steam cooking needs to be quick and easy and the result needs to taste great. This book does not tick these boxes. I don't want to go out and find ingredients. For somebody with little time this book is not it. Yates' book is though!
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on 23 December 2013
There is a need for a steam-cooking book, but this one fails on two accounts (1) it assumes that one is using a steamer on top of a pan of boiling water, and not one of the new steam ovens. (to be fair, the author describes quite a few devices at the beginning of the book, but each require different cooking times). Unfortunately, the steam-cooking times provided by the author don't match those of my steam oven, and it is not merely an issue of scaling the time. (2) some of the descriptions, and procedures aren't very good - maybe a bit too cryptic.
Also, there aren't photos for all dishes... hmmm.
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on 27 February 2013
Disappointed by this book. The recipes are far too complicated for what I need. I bought a steamer in order to cook quickly healthy meals. This book however, requires exotic ingredients and a lot of spare time... it's only good for people keen on trying new recipes and with a lot of time to spare
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on 10 February 2010
I love this book. The recipes are easy and delicious! i'm making good use of the book and my steamer!!
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on 6 June 2016
Good clear recipes and great pictures.
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on 9 January 2011
Thoroughly impressed. Should have been steaming food sooner. The book is full of lovely recipes with clear pictures and instructions. Good value for money.
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on 15 April 2015
didn't realise it was fine dining, bad choice by me. did not like any of the recipes.
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on 19 October 2014
Useful recipes.
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