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|Author||: Stephanie Lyness|
Put your electric steamer to use like never before with Cooking with Steam. This is the original cookbook on electric steaming, and 20 years later it's still the bible of low-fat, full-flavor steamed food. Its hearty, delicious recipes will open your kitchen to a world of sublime flavors and nutritious meals. Some favorite recipes include Panzanella-Stuffed Artichokes with Porcini Mushrooms; Salmon with Quick Basil Oil; Shrimp with Black Beans and Mango; Soy-Orange Marinated Chicken Cutlets; and Duck Legs Steamed on a Bed of Thyme. For dessert try the irresistible Bittersweet Chocolate Pudding Cake or the Lemon Cheesecake. But perhaps best of all is the fact that all of these astounding dishes can be prepared quickly, with no mess or hassle. Using your electric steamer is as easy as can be. Just plug it in, add your choice of ingredients, set the timer, and walk away. There's no fussy temperature gauge to monitor, no need to worry about burning your food, and since everything happens inside the steamer, you're free to focus on other tasks while your dinner cooks-it's perfect for today's healthy, on-the-go lifestyle. And last but not least, what's not to love about the simple clean-up? No more scrubbing and scraping at burned saucepans, or overnight-soaking of casserole dishes, just a quick clean of the steamer basket before you get on with your evening. Steaming is an exciting and innovative technique for cooking meals that are both healthy and delicious. Revealing subtle flavors in your ingredients that are often masked by other fat-heavy preparations, steaming your food will provide you with astonishingly bright, clean-tasting meals, unattainable with any other cooking method. It's also a great way to highlight and preserve the freshness of your ingredients for a broad-range of easy and fulfilling dishes. Complete with timing charts and brand comparisons, Cooking with Steam is a comprehensive guide to delicious steamed meals for all occasions.
|Author||: Jacques Manière|
|Editor||: William Morrow|
Jacques Maniere's seminal work on steam cooking is now available to American readers--thanks to an easy-to-follow, expanded interpretation by food writer, teacher, and chef Stephanie Lyness. Timing charts, techniques and tips for steaming all kinds of food make this simplest of all cooking methods even simpler. Includes more than 100 recipes.
|Author||: Cooking with Steam - CWS Staff|
Demystified - Steam Oven Recipes For Home Cooks is a steam / combi oven cookbook packed with delicious recipe options. From basic introductory level dishes through to more advanced recipes, Demystified if the perfect companion for home cooks who use combi steam ovens.
The Skinny Steamer Recipe Book Delicious, Healthy, Low Calorie, Low Fat Steam Cooking Recipes Under 300, 400 & 500 Calories If you think your steamer is just for cooking vegetables think again! This brand new collection of delicious poultry, vegetarian, seafood & meat dishes are fast, fresh, fuss free, low fat and low calorie. Designed to help you make the most of your steamer, all our skinny steaming recipes fall below 300, 400 and 500 calories - which is perfect if you are following a calorie controlled diet or are keen to maintain and manage your weight! Every recipe serves two people and can be prepared in minutes. Versatile, simple & healthy.... there has never been a better time to start steaming. Includes over 60 recipes, cooking charts and tips. You may also enjoy other titles from the Skinny calorie counted series. Just search 'cooknation' on Amazon.
|Author||: Fiona Fung|
Politics, Inc career politicians have turned politics into a business and the result is not good excessive partisanship, gridlock and a lack of reasonable solutions to our problems. In Washington, D.C., the money chase is on and statesmen are nowhere to be found. Many books preaching about how to fix politics and public policy come from the very people who burdened us with the defective politics and public policy in the first place. Among them are self-serving politicians seeking the approval of a public they don't respect. They perceive the public as simple folk that desperately need a lesson in the complexities, subtleties and merits of public policy that isn't their interest. They also are the inbred media, who, writing for each other, aren't interested in or understand what's really happening at your home, at your job or in your mind. And what's on their mind is the fear that government one day might fall into the hands of "amateurs" namely, you, the American public. So, when a book comes along from someone who isn't rationalizing and justifying his role in messing up America, you've got a real find. In Politics, Inc., John Cox sketches with the passion and clarity of a Ronald Reagan a blueprint for national prosperity, health, security and well being, with you in mind. Here is a recipe from someone who is neither a career politician nor a pundit. It is from someone who has been tested in the real world of the free market, and succeeded. It is written for people who have had enough of career politicians, and who would appreciate the insight that someone not caught up in the trap of Washington politics can contribute. This book is for those interested in returning to what the Founding Fathers intended to bequeath us: a nation not of self-serving career politicians, but of self-governing citizens.
|Author||: Annette Gulati|
|Editor||: Carson-Dellosa Publishing|
Do you like to cook? Try some simple recipes that use science, technology, engineering, art, and math. This title supports NGSS for Matter and Its Interactions.
|Author||: Marina Filippelli|
|Editor||: Random House|
Steaming is one of the healthiest, simplest and most versatile cooking methods around: 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. But steamed food doesn't mean dull food - you can make delicious dim sum, couscous and puddings, as well as spicy meat dishes, perfect rice and mouth-watering fish dishes in minutes. All you need is a pan of water and a rack! Around the world, steaming has long been a popular cooking method, and Steam Cuisine includes exciting recipes from China and South-East Asia such as Prawn and pork won ton, Scallop and coriander dim sum and Duck rolls with spring onion. There's also inspiration from the Middle East and North Africa, with the likes of Whole quail with a pomegranate marinade and Seven vegetable couscous. In the Mediterranean wonderful ingredients are commonly wrapped in a paper envelope to be steam-baked and opened at the table, such as Mussels, monkfish and clams in a saffron broth and Lemony chicken parcels with garlic, chard and chilli. While in Britain, the sweetest, most indulgent puddings are steamed - and here are some healthy takes on classics like Sticky pecan toffee pudding and Chocolate puddings. With over 100 tried-and-tested, easy-to-follow recipes and full-colour photographs throughout, Steam Cuisine will open up a fresh way of cooking and a new world of taste.
|Author||: Paul Mounsey|
|Editor||: Steam Ahead Publishing|
Demystified - Steam & Combi Oven Recipes for Home Cooks is a 200+ page recipe book. DEMYSTIFIED recipes have been specifically adapted and tested for use in any combi steam oven.
|Author||: Jenny Stacey|
|Editor||: Apple Press|
This volume offers a compilation of flavourful steam recipes that use many fresh ingredients, making it a healthy and appetizing way to cook. Foods may be steamed in a colander on top of a saucepan, in a bamboo steamer over a wok, on an aluminium steamer stacking pot, or in an electrical steamer which times cooking perfectly and allows for complete meals or individual dishes to be cooked in it's stacking system.
|Author||: Beatrice Ojakangas|
|Editor||: Clarkson Potter|
Beatrice Ojakangas, an authority on convection cooking and author of more than two dozen previous cookbooks, explains how to use your convection oven to achieve perfect results in dramatically less time than with a conventional oven. If you own a convection oven, but don’t really know how to use it, this book is for you. Cooking with Convection supplies more than 150 great recipes for snacks and appetizers; pizza and foccacia; soups; roast beef, lamb, pork and poultry; savory pies and tarts; casseroles and pasta; vegetables; yeast breads and quick breads; cakes, cookies, pies, and pastries; and much, much more. Try Melted Onion Tart with Parmigiano-Reggiano, Mexican Vegetable Tortilla Soup, Tandoori Salmon with Cucumber Sauce, Asian Spiced Roast Whole Chicken, and Cocoa Cake with Easy Buttercream Frosting, among so many imaginative and easy dishes. You will learn: *How to cook a whole meal in your oven–from meat to side dishes to dessert–all at the same time *How to cook multiple batches of cookies, cakes, and pies on three or even four oven shelves *How to roast and bake in a third less time than in a conventional oven while achieving even better results *How to calculate the correct temperature and timing for convection cooking if you are using a standard recipe By circulating hot air around food, convection ovens cook and brown food much more quickly and at a lower temperature than conventional ovens, while retaining food’s natural juiciness and flavor. With this book you will be able to save significant amounts of time and effort while turning out delicious dishes for everyday meals and easy entertaining.
|Author||: Damon Henrichs|
The bamboo steamer is an ancient cooking tool that is easy to use and will help your cooking game go to the next level!Asian Cooking With Your Bamboo Steamer features 40 recipes nearly all of which have been crafted to work with your bamboo steamer.The book also includes suggestions and tips for taking care of your bamboo steamer to get the most out of it. Tasty dishes include:Crispy Skinned Steamed DuckSteamed Lemon ChickenSpicy Pork DumplingsBroccoli With Garlic Butter and CashewsThis book is a must-have for new owners of a bamboo steamer!
|Author||: Linda Stephen|
|Editor||: Robert Rose Incorporated|
Designed to meet the special characteristics of convection ovens, this selection of delicious recipes includes everything from appetizers to desserts, featuring such delicious dishes as Roasted Tomato and Garlic Soup, Salsa Nachos, Oven French Toast with Caramelized Apples, Deep Dish Tamale Pie, Cheddar Sage Muffins, and more, along with tips on oven settings, how to adapt favorite recipes, recommended cookware, and food safety. Original.
|Author||: Jeff Potter|
|Editor||: "O'Reilly Media, Inc."|
Presents recipes ranging in difficulty with the science and technology-minded cook in mind, providing the science behind cooking, the physiology of taste, and the techniques of molecular gastronomy.
|Author||: Joseph C.Y. Chen|
|Editor||: Hong Kong University Press|
This book re-examines the nature of early Chinese work in natural science, on the basis of original records analysis and artifacts discovered in recent decades by archaeological explorations of China's past. It presents a concise account of early scientific ideas and thoughts of nature, and their effect on the development of natural science. It is suggested that the traditional characterization of early Chinese work in natural science requires substantial modification. The absence of early Chinese participation in the development of 'modern' science is not, as commonly assumed, a consequence of lacking early scientific tradition in ancient China. It is argued that the concept of 'inhibitive' factors is dubious without taking their dynamical relationships into account, and that socio-economical and political influence has to be considered when seeking answers to the major setbacks in science and technology in China. The book also shows that there is no basis for the claims saying that acoustics and astronomy in China have their roots in Babylon.
|Author||: Shirley O. Corriher|
|Editor||: William Morrow Cookbooks|
In CookWise, food sleuth Shirley Corriher tells you how and why things happen in cooking. When you know how to estimate the right amount of baking powder, you can tell by looking at the recipe that the cake is overleavened and may fall. When you know that too little liquid for the amount of chocolate in a recipe can cause the chocolate to seize and become a solid grainy mass, you can spot chocolate truffle recipes that will be a disaster. And, in both cases, you know exactly how to "fix" the recipe. Knowing how ingredients work, individually and in combination, will not only make you more aware of the cooking process, it will transform you into a confident and exceptional cook—a cook who is in control. CookWise is a different kind of cookbook. There are more than 230 outstanding recipes—from Snapper Fingers with Smoked Pepper Tartar Sauce to Chocolate Stonehenge Slabs with Cappuccino Mousse—but here each recipe serves not only to please the palate but to demonstrate the roles of ingredients and techniques. The What This Recipe Shows section summarizes the special cooking points being demonstrated in each recipe. This little bit of science in everyday language indicates which steps or ingredients are vital and cannot be omitted without consequences. No matter what your cooking level, you'll find CookWise a revelation.
|Author||: James James Baker|
The steam cooking cookbook with delicious recipes for a delicious experience! ★ You want to get to know steam cooking and cook successfully with it? ★ Do you want special results to impress your guests? ★ Do you want a wide variety of recipes for different tastes? ★ You never want to steam randomly cook dishes again? ★ Do you want to know how you can inspire everyone at the table? ★ Do you want to respond to special requests with regard to nutritional information? Then this steam cooking cookbook is just right for you! This cookbook is especially for beginners as well as advanced users with which everyone can make their experience with steaming something special. Whether you are just preparing a little something quickly or amaze several people at a joint meeting - everything is possible with this book! In this book, you will find out everything you need to know about steam cooking! You will get everything to hand for your success: ★ An introduction to steam cooking! ★ 147 delicious recipes to choose from ★ Breakfast, starter, salads, soups, stews, fish, dumplings. Dumplings, meat and dessert recipes ★ Why steam cooking is causing such a hype and has become indispensable today ★ Special international specialties ★ Nutritional information for demanding "steam cooking" Who are the food experts? Food Experts is a team of people who have expert know-how in the field of nutrition and, of course, steam cooking. They know exactly what to look out for, what works and what to avoid. * Buy now and enrich your experience today! Start with page 1!
|Author||: Heidi Swanson|
New York Times bestselling author of Super Natural Every Day, Heidi Swanson shares 125 natural foods recipes along with photographs inspired by her travels both near (Northern California) and far (Italy, Morocco, France, India, and Japan). Equal parts recipe journal and photo album, Near & Far focuses on dishes inspired by Heidi Swanson's Northern California kitchen and her many international travels to diverse cities including Marrakech, Tokyo, Paris, Jaipur, Rome, Kyoto, Palermo, New Delhi, and more. In this deeply personal collection, Heidi turns to the series of dog-eared recipe journals she has kept for years--each filled with newspaper clippings, magazine scraps, photos, stamps, receipts, and sticky notes to chronicle details she wants to remember: a paprika-spiked tomato soup in Amsterdam, the pattern of an ancient Italian olive grove she passed on the way to the Bari airport, and the precise way an elderly Vietnamese woman carefully sliced broccoli stems in the back of a grocery in New Zealand. Vegetarian recipes such as Carrot and Sake Salad, Fennel Frond Orzo, Rye Buttermilk Cakes, Harissa Farro, Fresh Ginger Citrus Juice, and Brown Butter Tortelli make use of the healthy, whole foods ingredients and approachable techniques that Heidi's sizable fanbase has come to expect. And photographs taken on location around the world--as well as back home in Heidi's kitchen--reveal the places that inspire her warm and nourishing cooking.
|Author||: Brigid Treloar|
|Editor||: Periplus Editions (HK) Limited|
Learn how to prepare meals that are both healthy and tasty with the recipes in this steaming cookbook! Steaming is an ancient Asian cooking technique that will perfectly complement your contemporary eating habits. It is not only an easy and quick way to cook, but the results are also delicious and healthy: the steaming process gently envelops food with even heat to retain food's natural juices, vitamins, and minerals, which might otherwise be lost in the cooking water. Steaming food holds a firm texture, securing all of its flavor and brilliant color. Steaming, the comprehensive guide to steaming food takes the home cook through each recipe with step-by-step instructions, and provides information on how to use a variety of steaming equipment, including tips for creating steaming implements at home. Learn how to include steam cooking in the preparation of many meals, with 40 steaming recipes for: Appetizers and starters Rice, noodles and grains Meat and poultry Seafood Vegetables and salads Delicious desserts Every chef needs a repertoire of steaming recipes. Your body and taste buds will both thank you when you start cooking with Steaming!