Art of Cooking With Steam Cookbook
The Art of Cooking With Steam captures the cuisine of chef Jacques Maniere through this translation of his Cuisine a la Vapeur cookbook by Stephanie Lyness. Here inside, you will find the secrets to cooking with steam.
Format: Hardcover with dust jacket, 318 pages.
Copyright: 1995, First Edition
Publisher: William Morrow & Co.
Author: Jacques Maniere
Description: Cuisine a la Vapeur, by the late Jacques Maniere, has been lovingly translated and painstakingly organized for the American kitchen and marketplace by Stephanie Lyness; now this ode to the art of cooking with steam, which the distinguished French food critic Michel Piot described as "as important in its genre as Escoffier was in the beginning of the century," is available on this side of the Atlantic.
Maniere, chef at Paris's beloved Dodin Bouffant and Le Pactole, turned the steamer into a catalyst for original, flavorful, and healthy food preparation by emphasizing freshness and simplicity. With the spare elegance that characterizes timeless French style, Cuisine a la Vapeur delivers exhaustive -- but never exhausting-instructions on an extraordinary range of steamed foods, from asparagus to zucchini, and all the beef, fish, and fowl in between.
Condition: Good condition.
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