Orathay Guillamont is a professional chef.
Cooking by steaming offers a way to introduce heat into food
without adding any fats. The Chinese have used this method for
centuries for any number of dishes, especially for those popular
dumplings that are the hallmark of dim-sum dining. Guillaumont
covers a large range of such dishes, preparing delicacies such as
duck and mushroom dumplings as well as steamed spare ribs. She even
shows how to make the leavened dough encasing popular bao. Western
dishes also profit from steaming techniques, as witnessed by a
complicated haute-cuisine guinea-fowl ballotine and bacon-wrapped
rabbit stuffed with dried fruits. Flan and other custard-based
desserts also lend themselves to steaming. As with other volumes in
this series, color photographs of both ingredients and techniques
illustrate how to assemble and prepare each recipe. Interest in
steaming as a low-fat alternative cooking method will increase
demand for this title.--Mark Knoblauch "Booklist" (1/1/2011
12:00:00 AM)
Owing to the popularity of food-focused TV programming, the
effective arrangement of the "My Cooking Class" series (which also
includes Steaming, Chocolate, Middle Eastern, and Pasta Basics)
will have you wondering why it has taken cookbooks so long to get
visual. Beyond a one-page preface, an ingredient index, and
concisely measured instructions, you won't find much text here, but
this does not mean the books lack detail. Each recipe is pictured
step-by-step with the crisply reductive clarity of a minimalist
still life.... This series of stripped-down pictorials worth a
thousand words is the missing link between elementally vague
text-based cookbooks and video instruction you can't slow down
enough or take into the kitchen. Elegant design you can't help but
devour. Highly recommended for all experience levels.--Ben
Malczewski "Library Journal" (1/1/2011 12:00:00 AM)
Steaming Basics... proves that steam is not hopelessly bland.
You'll discover new condiments (garlic oil), dim sum (fish balls),
"easy vegetables" (green peas, mint and ricotta), stuffed dishes
(mushrooms with ginger), special suppers (sole rolls) and desserts
(banana flans).--Sheldon Kirshner "Canadian Jewish News"
(10/25/2010 12:00:00 AM)
This is a series by various authors with complete (and I mean
complete) step-by-step and how-to colour photos to describe every
conceivable step in every conceivable process. Each with 70 to 97
recipes. These books are extremely clear in presentation, right
down to photos of egg yolks (with every other ingredient) so you
don't accidentally reach for, say, Palmolive dishwashing soup when
you should be making Bearnaise sauce. Some might think the series
is too dumbed-down but, at only $25 a copy, I think these books are
perfect for entry-level cooks who want to move beyond Kraft Dinner
to discover that homemade lasagna does not always have to be made
with dried gypsum board. I'd be tempted to give the whole set as a
gift to the right person.--Byron Eade "Ottawa Citizen" (11/25/2010
12:00:00 AM)
This series includes books on Pasta, Vegetable, Chocolate, Sauce,
Steaming, Middle Eastern, and Indian Basics. Each book includes
60-100 recipes, each with not just an image of the finished
product, but photos of every step. Perfect for the family chef,
foodie, or cookbook collector.--James Sanford "Battle Creek
Enquirer" (1/3/2013 12:00:00 AM)
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