Steam Cuisine

by Tessa Hayward

Add a new dimension to your meals - light natural tasting foods prepared with a minimum of fuss. As Tessa Hayward makes clear, steaming is surprisingly easy. It is also one of the healthiest ways of cooking because the food cooks in its own juices, retaining all its flavour and character without any loss of vitamins or minerals and without the addition of fat. Dishes can be served straight from the steamer to enjoy their full natural flavour, or can be enhanced with sauces or other flavourings. lessa Hayward has provided an original and imaginative range of recipes for soups, egg dishes, souffles and savoury' puddings, vegetables, meat and fish and desserts. They include celeriac and red pepper soup, mousseline of chicken with avocado, Chinese pork and prawn stuffed wuntun and hot chocolate souffle - delicious and sophisticated dishes to banish notions of invalid food and stodgy puddings for ever. All you need is a pan of boiling water with a container for the food on top - whether a Chinese bamboo basket or the latest stainless steel steamer - to create easy dishes that really taste good.

207 pages, Hardcover

Published January 1, 1988