I steam cook my food



Amandine Geers and Olivier Degorce

Terre Vivante

Language of origin

Infos :

21 x 21 cm
108 pages

Steaming is undoubtedly one of the healthiest ways to cook: it preserves the nutritional quality of food better than other methods, it involves little or no cooked fat and cooking without immersion in water avoids mineral and vitamin loss… But steam cookery is also gourmet cuisine and this book shows how it is possible to prepare practically all traditional dishes. The practical side of this type of cookery must not be neglected (say goodbye to hanging pots and pans!). The book offers a wide range of recipes that broaden the type of dishes that are usually cooked with this method, as well as giving advice on the best equipment to use. It also gives gourmet tips to ensure that steamed and healthy food does not mean dieting but pleasure for the taste buds!

Amandine Geers and Olivier Degorce

Amandine Geers and Olivier Degorce manage What’s for dinner? an association offering workshops on healthy, organic cuisine
Agence Schweiger

Agence Schweiger