Art of Cooking with Steam
Date Published
1995
Synopsis
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.
Book Details
Number of Pages
318
Format
Hardcover
Publisher
W. Morrow
Language
en
Edition
1