Product Description

Steaming is the new stir-fry--quick, easy, and actually good for you. Spectacular dishes inspried by the great cuisines of Asia. Perfect for casual meals, snacks, parties, or special occasions.

Product Details

• Amazon Sales Rank: #1521435 in Books
• Published on: 2002-05-04
• Original language: English
• Binding: Hardcover
• 64 pages

Review
Renowned for being one of the healthiest forms of cooking, steaming often has the misconception of being tricky. Nothing could be further from the truth. From sophisticated steaming pans to cheap bamboo steamers, they are all simple to use and quick to cook with and, best of all, use no oil ensuring a viable low-fat cooking alternative. Drawing inspiration from East and South-Eastern Asia, renowned food writer Elsa Petersen-Schepelem offers a sumptuous feast of steamed delights. From the simplest Chinese greens and chilli corn to the more exotic steamed prawns stuffed with chilli jam and steamed pork buns, the range of dishes is vast. And not all savoury but sweet too with pumpkin puddings and sticky rice with mango and tropical chilli fruits. Each recipe is introduced with a short anecdote and the luscious photographs of William Lingwood make the book a feast in more ways than one. So for anyone looking for a healthier style of cooking, look no further and join the realms of the Far Eastern peoples whose cooking methods are so much better for you than our own. - Lucy Watson

About the Author
William Lingwood is one of Britain's best-known names in food photography and his work appears in magazines, books and advertising campaigns. For Ryland Peters & Small he has photographed books that include Cool Cocktails, Dim Sum, Juices and Tonics, Casseroles, Salmon, Pizza, and Pasta.

Elsa Petersen-Schepelern is a Danish-Australian food writer. She began her working life as a publicist for movie stars, best-selling novelists, sportsmen, and comedians, as well as top chefs, before taking up the pen and the pans on her own account. Based in London, Elsa now spends much of her time sampling food and wine around the world. She draws on an eclectic mix of cuisines, as well as fresh seasonal ingredients, as the inspirations for her delicious recipes.