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Electric steamers will be the next hot kitchen appliance if
Cooking With Steam gets the attention it deserves. In this book, Stephanie Lyness shows how to cook everything from spinach and chicken to tempting fruit desserts and creamy puddings--all over boiling water and without adding any fat. The result: brightly-flavored, colorful, and healthful dishes. Along with more than 125 recipes, Lyness provides all the information you need to select and buy the right steamer. Then, along with moist, perfectly cooked fresh fish, you can enjoy tempting versions of beefy pot-au-feu, rich, wild mushroom risotto, and more lean delights.
Customer Reviews:
It gives you the basics on cooking with an electric steamer.......2007-09-10
Stephanie Lyness' book explains how long you should cook every vegetable, fish, rice, meat and desserts. How much water to put in the container and when to add more. Whether to use salt before or after steaming.The ingredients for the recipes are extremely simple and healthy as well. Although it was published in 1996 and describes 4 electric steamers which I haven't seen where I live, one of them is very similar to the one I've just bought, so, no problem at all.The book also gives you tips that I have never found in any other book of the sort. The recipes serve 2 or 4. I recommend: Rice pilaf with peas and mushrooms,Red snapper with lemon and ginger and Lemon cheesecake. I didn't rate it 5 stars because I was disappointed not to find any pictures.
Best Cookbook and not just for steaming.......2001-09-03
Not only is this the best steaming cookbook I've read but it is the best cookbook I've read and most important, used....and I use one or another of the recipes from this book almost every dinner (for five years now). The cabbage with bacon sauce is as simple as it is tasty. The recipe for steamed carrots with cilantro is brilliant. I, formerly never known as much of a cook, now have a reputation as a gourmet with some of my friends who have tasted these recipes. This cookbook has made cooking so much fun!....and easy too! I cannot recommend this book eneogh.
Book Description
Quantity food presentation made easy . . . and irresistible!
When it comes to preparing and presenting food in quantity, having limited time or resources doesnt have to mean limiting the imaginationif you know the secrets of Arranging Food Beautifully.
This unique guide equips you with a stunning array of practical and effective techniques for presenting hot and cold food attractively on trays, buffets, and steam table lines. Expertly blending art and skill, it shares countless ideas on how to use color, composition, texture, props, and garnishes to enhance the presentation of items from every part of the menu. Whether you work in a catering, deli, institutional, hospitality, or other foodservice setting, youll delight in these simple suggestions that take minutes and cost pennies. Clear step-by-step instructions, plus dozens of how-to illustrations and photographs make the job easy, and taste panel-approved recipes show you exactly how to get started. From tasteful touches to bold thematic inspiration, youll find a cornucopia of creative possibilities in Arranging Food Beautifully.
Customer Reviews:
Arranging Food Beautifully.......2007-03-08
I will be using this book as a reference for the Dining Room of the Club. The pictures are very good as well as the instructions for accomplishing Food Artwork.
A good start, but..........2006-09-11
I bought this book looking for something to pass along to employees and friends that dealt with food-styling and decoration. Specifically I was looking for tips on decorating steam tables and the food contained therein.
This book claims to cover this but falls apart shortly after it begins. So...
What this book does right:
1) It gives a few simple recipes that are wonderful canvasses on which to decorate...
2)There are a number of color plates illustrating some basic concepts of art and color...
What this book does wrong:
1) It gives recipes; if I wanted recipes I could opt for a book like "Food for 50" or a competent professional cookbook; yes they are more expensive but they also have a lot more recipes and concepts.
2) The color plates are used to illustrate only finished examples and basic concepts. It would have been so much better to keep the "food porn" to a minimum and instead illustrate steps and garnishes from the book.
3) The pencil illustrations, while very artsy, do little to illustrate "how-to" and instead contribute to the "porn" aspect of the book.
I would say, if you're looking for a book on garnishing get one of the books by Harvey Rosen or a book from Wei-Chuan publishing. If you are looking for buffet recipes get a copy of "Food for 50" or "Modern Garde Manger"... While not a complete waste of money I'd pass this one by...
Disappointed.......2003-09-22
This book was very disappointing. If you are just starting out in the food service industry, then I guess this is okay for you; but if you are Veteran in the business, you probally already know how to arrange a table for presentation. This book also contained far too many recipe, perhaps it should be classified as a cook book. Definetly not worth the money!
Not especially helpful with garnishing.......2001-09-07
I agree with the other reviewer. While this is a lovely book, it was not what I was expecting or hoping for. I found it lacking in illustrations.
Arranging Food Beautifully.......2000-09-07
I am starting a catering business and I was looking for a book which was focused on presenting foods on the buffet table. This book did include several helpful photographs but the book had too many receipes and not enough helpful hints on presentation.
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 purée 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.
Customer Reviews:
Do not buy.......2006-12-01
Don't waste your time with this book. This book does not cover electric steamers. It doesn't even mention how to adapt the recipes to an electric steamer. Some recipes are a bit difficult to understand because it is poorly written. The pictures are great - that is the only thing good about this book.
Not so exciting.......2002-10-05
if you are looking for helpful tips and everyday recipes. I was a little bit disappointed. Instead of full page pictures I would like to have found about spicing up steamed food generally. It will get a good place in my cookbook library but I doubt that I will use it much
steam cuisine.......2000-05-07
Here are imaginative recipes that can be prepared with a minimum of fuss. Steaming is a quick way to prepare foods healthfully. I particularly like her fettucini primavera, where she boils the noodles in the bottom of the steamer while steaming the vegetables on top! I'm looking forward to trying the garlic chicken with cucumber and grapes as well. Not only are there many tempting recipes to try [also put together as suggested menus with timing], the book also teaches one how to use the technique more creatively than I thought was possible.
Customer Reviews:
Excellent book on cooking with steam.......2006-04-25
If you are new to cooking with steam this is an excellent resource to add to your library. When I purchased this book I was not as familiar with steaming, as I should have been. I find that I use steam more often in my kitchen than I used to since I found out that steaming preserves more the vitamins and minerals that are contained in the food than does other cooking methods.
This book covers the basics of steaming including equipment required and flavoring the steam all in the first chapter. There are many techniques included in this book that I find myself using every few days or so, even with recipes from other books.
After the basics of steaming the book precedes directly to the recipes. There is much more included in this book than just vegetables and fish. I think the best dish I have had from this book is the Gratin of Endive with Ham and Gruyere Cheese.
My only complaint of this book is that it does not contain any photos. I have become accustomed to glossy photographs of food and find that I really miss them when they are not included.
If you are interested in learning more about cooking with steam I think this is a very good resource to have in your cooking arsenal.
Customer Reviews:
I wish I could rate it!.......2007-01-19
I wish I could rate this item that was meant to be part of a Christmas present for my daughter. Although, when I placed my order mid-december it was shown as available, my daughter still hasn't received it, that's well over a month.... Obviously, I wouldn't have bought it if I'd been told it would take so long...I'm very disappointed.
Product Description
Trade paperback published by Innova II, Inc. featuring Ultrex brand pressure cookers. The recipes include those cooked under 5, 10, or 15 pounds of pressure. You can create entrees, soups, vegetables, fruit, appetizers, desserts using Ultrex cookware. 194 pp
Average customer rating:
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Steam Cooking
Sallie Morris
Manufacturer: Lorenz Books
ProductGroup: Book
Binding: Hardcover
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Steaming: Healthy Food from China, Japan and South East Asia
ASIN: 0754812111 |
Book Description
Here are the very best of steamed dishes from China, Japan and South-east Asia, such as steamed buns, steamed flower rolls and steamboat pots, as well as innovative and tasty vegetable, meat and vegetarian dishes.
Book Description
This study covers the latent demand outlook for cooking ranges, deep-fat fryers, griddles, toasters, coffee urns, steam pressure cookers, and other commercial cooking equipment excluding electric across the regions of Greater China, including provinces, autonomous regions (Guangxi, Nei Mongol, Ningxia, Xinjiang, Xizang - Tibet), municipalities (Beijing, Chongqing, Shanghai, and Tianjin), special administrative regions (Hong Kong and Macau), and Taiwan (all hereafter referred to as “regions”). Latent demand (in millions of U.S. dollars), or potential industry earnings (P.I.E.) estimates are given across some 1,100 cities in Greater China. For each major city in question, the percent share the city is of the region and of Greater China is reported. Each major city is defined as an area of “economic population”, as opposed to the demographic population within a legal geographic boundary. For many cities, the economic population is much larger that the population within the city limits; this is especially true for the cities of the Western regions. For the coastal regions, cities which are close to other major cities or which represent, by themselves, a high percent of the regional population, actual city-level population is closer to the economic population (e.g. in Beijing). Based on this “economic” definition of population, comparative benchmarks allow the reader to quickly gauge a city’s marketing and distribution value vis-à-vis others. This exercise is quite useful for persons setting up distribution centers or sales force strategies. Using econometric models which project fundamental economic dynamics within each region and city of influence, latent demand estimates are created for cooking ranges, deep-fat fryers, griddles, toasters, coffee urns, steam pressure cookers, and other commercial cooking equipment excluding electric. This report does not discuss the specific players in the market serving the latent demand, nor specific details at the product level. The study also does not consider short-term cyclicalities that might affect realized sales. The study, therefore, is strategic in nature, taking an aggregate and long-run view, irrespective of the players or products involved.
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- Definitive work on the finest shotgun ever made
- Definitive work on the finest shotgun ever made
- The definitive history on the finest shotgun ever made
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Winchester's Finest: The Model 21
Ned Schwing
Manufacturer: Krause Publications
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A.H. Fox
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Best Guns
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Winchester Shotguns
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Parker Guns: The Old Reliable
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Parker Gun Identification & Serialization
ASIN: 0896891577 |
Book Description
The most complete guide to the finest double-barrel side-by-side shotgun made in America. Fans of this famous firearm will love this book, designated by the Olin Corporation as "the official history of the Model 21 Shotgun." Inside, readers will find complete coverage of the evolution of the Model 21, from the early years to 1990.
Beginning with a discussion of the early development, successes and innovations in the model, the book delves into a complete exploration of frame innovations, stampings and sizes; barrel production, markings and grades; rib types; and stocks and forearms. Additional chapters cover custom, engraved and experimental models, production and sales figures, and contain an in-depth discussion of "The Custom Years" (1960-1990).
-Complete coverage of the Winchester Model 21 from its inception to "The Custom Years" -375 detailed photos and illustrations showing the evolution of the firearm -8-page color section
Customer Reviews:
Definitive work on the finest shotgun ever made.......1998-09-02
Winchester's Model 21 has generated more then its fair share of controversy since it first came out in 1931. There were those who considered it the finest side by ever made. They based this up the superiority of the design and strength of the steel used. Then again, there were those who couldn't stand it. They said it was too heavy and was over priced. Be that as it may, it has made its mark on the shooting public. It was the closing chapter in a long list of great American shotguns; Parkers, L.C. Smiths, Ithacas, etc. The author has compiled a book that traces its history through its development and early years to when it was production line mode and finally to when it was relegated to the custom shop. If it hadn't been for John Olin it would have been dropped altogether in late 1959, instead of being made into a custom gun. Nothing is left to chance. The chapter on the custom made 21s is especially well done, as it goes into great detail regarding the differences between the various grades. I was impressed with the photographs of the engraving. Winchester's engravers were some of the best in the business. I wish there had been a chapter explaining the building of one of these guns from start to finish, with photographs included. It would give the reader a better appreciation. Overall, this is a very well written book that should be in the library of those who appreciate fine shotguns.
Definitive work on the finest shotgun ever made.......1998-09-02
Winchester's Model 21 has generated more then its fair share of controversy since it first came out in 1931. There were those who considered it the finest side by ever made. They based this up the superiority of the design and strength of the steel used. Then again, there were those who couldn't stand it. They said it was too heavy and was over priced. Be that as it may, it has made its mark on the shooting public. It was the closing chapter in a long list of great American shotguns; Parkers, L.C. Smiths, Ithacas, etc. The author has compiled a book that traces its history through its development and early years to when it was production line mode and finally to when it was relegated to the custom shop. If it hadn't been for John Olin it would have been dropped altogether in late 1959, instead of being made into a custom gun. Nothing is left to chance. The chapter on the custom made 21s is especially well done, as it goes into great detail regarding the differences between the various grades. I was impressed with the photographs of the engraving. Winchester's engravers were some of the best in the business. I wish there had been a chapter explaining the building of one of these guns from start to finish, with photographs included. It would give the reader a better appreciation. Overall, this is a very well written book that should be in the library of those who appreciate fine shotguns.
The definitive history on the finest shotgun ever made.......1998-08-30
Winchester's Model 21 was the last in a long series of side by double barrel shotguns to be built in this country Parker, L.C. Smith, Ithaca, just to name a few that preceded it. It came out during the midst of the Great Depression and when Winchester was about ready to go bankrupt. A very inauspicious time to bring out what would be the finest and most strongest shotgun ever made. Here was the modern double barrel shotgun that was made with superior steel and design, that could withstand maximum proof loads that would cause any other gun to fail. The Model 21 made its reputation based upon its strength in the duck blind, going after upland game, or even on the trap and skeet line. It lived up to its reputation. Incidentially, it was one of John M. Olin's favorites. He was the one who kept it going on a custome made basis, after it had been discontinued. The authors have gone to great length researching the history and development of the gun. They start off with the earliest models, which sported double triggers and a splinter forearm to the custom model which were made starting in 1960 up until the late 1980s when USRAC stopped making them. Nothing has been left to chance and the photographs of the engraving and stockwork, while very well done, unfortunately, does not come close to the book on the Browning Superposed. Still, this is a book to buy for those who, either, own one or like to entertain hopes of buying a used one. Be forewarned, that while they are available, they are rather expensive. One closing item and that is the gentleman who is making the Fox side by, Tony Galazan, bought up all of the parts for the 21, along with tools. He is prepared to either repair Model 21s and even make them.
Book Description
This celebration of the art, craft, history, and various joys of knitting enforces the newly chic nature of creating one's own handknit garments. The book is divided into four sections: Knit Wit (quotes from real and fictional knitters); A Stitch in Time (history of the craft); The Knitty Gritty (factoids and trivia from around the world); and Casting On (a guide to needles, yarns, and stitches) Now that kntting has cast off its grandmotherly image, it's a great gift for just about anyone.
Customer Reviews:
It's a "Miniature Book" and not a "booklet".......2006-08-15
The previous reviewer was annoyed at the size of this book and dismissed it as a "booklet", which to me sounds like a flimsy little pamphlet. But I have it right here in front of me and it is a very substantial little "miniature book", something a lot of people enjoy collecting. It is hardbound and 125+ pages long with lots of pictures and interesting tidbits by knitters about knitting. It is not an encyclopedia or a textbook, just a nice little book you can carry in your pocket or purse, and flip through while you're riding home on the bus or standing in line at the post office. And given the good quality of the binding and printing, I'd say $4.95 is a bargain!
TOO SMALL A BOOKLET TO EVEN READ IT.......2005-12-23
The picture discription implies a full sized book. I would be embarrassed to give this as a gift. Why isn't this information mentioned in words. After reviewing the listing, I then noticed the dimensions of the booklet in inches. Accurately is 2in.x 2in. even too small for a small childs hands.
I never had to watch for dimensions before, but I will from now on. Amazon, shame on you for not bringing this bit of information up forward about how tiny this booklet is.
I am at a loss for words at the size of this booklet. It's value is that it is only worth .10 cents at best. In addition, where is all the history? PULEEEEEZE. Shame on Amazon for selling this deceptively.
This is a cute, tiny book........2003-01-20
An excellent gift for your your favorite knitter, this little book is full of gorgeous pictures and interesting facts about knitting. A ribbon bookmark with a charm on the end adds to the gift nature of this book. I enjoy it.
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Excellence and Precedence: Medieval Islamic Discourse on Legitimate Leadership (Islamic History and Civilization)
Asma Afsaruddin
Manufacturer: Brill Academic Publishers
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ASIN: 9004120432 |
Book Description
This digital document is an article from The Journal of the American Oriental Society, published by Thomson Gale on July 1, 2004. The length of the article is 1423 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.
Citation Details
Title: Excellence and Precedence: Medieval Islamic Discourse on Legitimate Leadership.(Excellence and Precedence: Medieval Islamic Discourse on Legitimate Leadership, Islamic History and Civilizations, Studies and Texts, vol. 36)(Book Review)
Author: Colin Paul Mitchell
Publication:
The Journal of the American Oriental Society (Magazine/Journal)
Date: July 1, 2004
Publisher: Thomson Gale
Volume: 124
Issue: 3
Page: 613(2)
Article Type: Book Review
Distributed by Thomson Gale
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Steaming!: With Recipes
Healthy Recipes for Your Steamer
Steam Cuisine: Full steam ahead with 100 delicious recipes for a healthier diet
