Table of Contents

Steaming; vegetables; fish and seafood; chicken and meat; rice; sweet things.

Reviews

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