Cuisine a la Vapeur: The Art of Cooking with Steam Book

Here is a translation of the ground-breaking French classic — a graceful yet decidedly simple classic, that has been a staple of French households for the last decade. This ode to the art of cooking with steam, has been described as important in its genre as Escoffier was in the beginning of the century. The author turned the steamer into a catalyst for original, flavorful, & healthy food preparation by emphasizing freshness & simplicity. With the spare elegance that characterizes timeless French style, this book delivers exhaustive — but never exhausting — instructions on an extraordinary range of steamed foods.

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.