From Booklist
Steam cooking has long been an integral part of classic Chinese cuisine, but the West has tended to limit steaming to vegetables. The advent of electric steamers, plus the health-conscious incentive to cook with less fat, has made this cooking method more popular, and there are still many unexplored areas for using this technique. Stacey has boldly taken steaming into some of the new territories. Her steaming method works even for Mexican cooking, wrapping spicy steamed vegetables in tortillas and substituting yogurt for high-fat sour cream. For sheer show at the dinner table, Stacey's cashew and asparagus bombe provides drama and a wealth of flavor with its sherry sauce. Blue cheese sauce adds richness to steamed chicken breasts with pecan-studded bread stuffing. Desserts include new twists on traditional British steamed pudding, and there's even a creme brulee that starts in the steamer and finishes in the broiler. Mark Knoblauch


Toronto Sun, Dec 12, 1999
Offers a cornucopia of delicious recipes from lamb chops with peach relish to ginger-orange pudding.


Kitchner-Waterloo Record, Nov 29, 1999
Color photos on every page will send readers immediately to the kitchen.


Myrna Collins, Appleton Post-Crescent, Jan 5, 2000
"Steam Cuisine" couldn't be more timely. Steaming ... is recognized as one of the most healthy ways of preparing foods. It requires the addition of little or no oil, retains the food's vitamins and minerals, keeps the fresh color, produces tender and moist meat, fish or fowl and lends itself to the blending of flavor-giving herbs and aromatic vegetables ... Stacey's choices are high in flavor, colorful and healthy.


Richard Sharp, Vancouver Province, Feb 20, 2000
3 1/2 stars out of 4: I enjoyed great success with recipes from Steam Cuisine.


Lisa Messinger, Torrance Breeze, Feb 9, 2000
What do couscous, lettuce, trout, tortillas, grapes, chicken and meatballs have in common?


Carol J.G. Ward, Columbia The State, April 26, 2000
An eye-opener for those who think steaming is only for vegetables.


Book Description
For generations, steaming has been recognized as a traditional method of cooking, but only recently has it been fully appreciated as a very healthy way to cook food. The 100 delicious recipes in "Steam Cuisine" use steamers that are available in cookware stores everywhere. Steaming is the perfect method for today's fast-paced kitchens. An entire meal can be combined in a steamer and timed effortlessly so that everything is ready at the same time. Steaming requires no additional fat and maintains high levels of nutrients in foods. Using the freshest of ingredients, the combinations are endless and the results irresistible. Opening with an introduction to the range of steamers available plus tips and step-by-step instructions, the recipes run a wide range of international cuisines and tastes. The Seafood, Meat and Poultry sections include: * salmon and wild mushroom kebobs, marinated in lime, oil, garlic and herbs * sole and turbot with garlic-lime Hollandaise * spicy garlic shrimp with chiles and mixed vegetables * lamb with bacon and pepper sauce on a bed of spinach * jambalaya * chicken couscous. Vegetables feature largely in creative recipes, such as: * garbanzo bean and bulgur pot with root vegetables, seasoned with tomato, garlic and herbs * polenta pie with mixed marinated vegetables * spicy vegetables served with hot tortillas. And, long a classic outcome of steaming, there are many scrumptious desserts: * exotic fruit puree with cream on waffles * stuffed apples served with apricot sauce * hot chocolate pudding. Efficient, easy, healthy and very tasty, steaming is perfect for today's busy, health-conscious cook. Whether using a bamboo steamer, colander or modern electric steamer, "Steam Cuisine" is the perfect introduction. Jenny Stacey lives in London. This is her seventh book.


Excerpted from Steam Cuisine by Jenny Stacey. Copyright © 1999. Reprinted by permission. All rights reserved
Orange and Ginger Marinated Whitefish
Makes 4 servings The bright colors of orange segments and shredded green onion liven up steamed whitefish fillets. 4 whitefish fillets, skinned, about 6 ounces each
Juice and zest of 1/2 medium orange
1/2-inch piece of fresh ginger, peeled and grated
2 garlic cloves, crushed
4 scallions, shredded
1 medium orange, segmented
4 tablespoons dry white wine
2 tablespoons butter
1 tablespoon minced fresh chives Rinse the fish under running water and pat dry. Place in a shallow glass dish such as a pie plate. Mix half the orange juice and zest, all of the ginger, garlic and scallions and half of the orange segments in the dish. Cover and marinate for 1 hour, turning occasionally. Remove the fish, orange and scallions from the dish, reserving the marinade. Place in a wax paper lined steamer tray. Cover with a tight-fitting lid and steam for 10 minutes. Pour the reserved marinade into a small saucepan with the remaining orange juice, zest and wine. Bring to a boil and boil rapidly for 2 to 3 minutes to reduce. Remove from heat. Stir in the butter to give a glossy sauce. Serve the fish with the sauce and garnish with the chives and orange segments.

FROM THE PUBLISHER

For generations, steaming has been recognized as a traditional method of cooking, but only recently has it been fully appreciated as a very healthy way to cook food. The 100 delicious recipes in Steam Cuisine use steamers that are available in cookware stores everywhere.Steaming is the perfect method for today's fast-paced kitchens. An entire meal can be combined in a steamer and timed effortlessly so that everything is ready at the same time. Steaming requires no additional fat and maintains high levels of nutrients in foods. Using the freshest of ingredients, the combinations are endless and the results irresistible.Opening with an introduction to the range of steamers available plus tips and step-by-step instructions, the recipes run a wide range of international cuisines and tastes. The Seafood, Meat and Poultry sections include: salmon and wild mushroom kebobs, marinated in lime, oil, garlic and herbs sole and turbot with garlic-lime Hollandaise spicy garlic shrimp with chiles and mixed vegetables lamb with bacon and pepper sauce on a bed of spinach jambalaya chicken couscous. Vegetables feature largely in creative recipes, such as: garbanzo bean and bulgur pot with root vegetables, seasoned with tomato, garlic and herbs polenta pie with mixed marinated vegetables spicy vegetables served with hot tortillas. And, long a classic outcome of steaming, there are many scrumptious desserts: exotic fruit puree with cream on waffles stuffed apples served with apricot sauce hot chocolate pudding Efficient, easy, healthy and very tasty, steaming is perfect for today's busy, health-conscious cook. Whether using a bamboo steamer, colander or modern electric steamer, Steam Cuisine is the perfect introduction.Jenny Stacey lives in London. This is her seventh book.

FROM THE CRITICS

Lisa Messinger - Torrance Breeze

Here's your question: What do couscous, lettuce, trout, tortillas, grapes, chicken and meatballs have in common? You can redeem your prize of dozens of delicious meals if you guess "steamer" and purchase Jenny Stacey's new book Steam Cuisine.

Myrna Collins - Appleton Post-Crescent

Steam Cuisine couldn't be more timely. Steaming ... is recognized as one of the most healthy ways of preparing foods. It requires the addition of little or no oil, retains the food's vitamins and minerals, keeps the fresh color, produces tender and moist meat, fish or fowl and lends itself to the blending of flavor-giving herbs and aromatic vegetables ... Stacey's choices are high in flavor, colorful and healthy.

Carol J.G. Ward - Columbia The State

An eye-opener for those who think steaming is only for vegetables. The recipes, colorfully illustrated with tempting photographs, include a variety of international cuisines.

Toronto Sun

Offers a cornucopia of delicious recipes from lamb chops with peach relish to ginger-orange pudding.

Kitchner Waterloo Record