Cuisine a la Vapeur by Jacques Maniere
The Art of Cooking With Steam

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The original work on steam cooking from a world-renowned French chef offers recipes that heighten the natural taste of foods, including Goose with Fresh Ginger and Pumpkin Cheesecake, and furnishes timing charts, tips, and techniques. 50,000 first printing. $85,000 ad/promo. Tour.

About Jacques Maniere

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SUVIR SARAN has received accolades from the New York Times and The New Yorker for his regional Indian cooking. His new restaurant, Devi, opens in September. He is a contributing editor to Food Arts magazine and teaches Indian cooking classes that have been featured in the New York Times. He lives in New York. Please visit STEPHANIE LYNESS is a regional food critic for the New York Times who has collaborated on several cookbooks, including Second Helpings from Union Square Cafe. She lives in Connecticut.
Published January 1, 1995 by Morrow. 318 pages
Genres: Cooking. Non-fiction

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The real news here is the effect of steaming meats and poultry: Lyness confesses to an early disappointment with steamed lamb, but subsequent research into American equivalents for the cuts Maniere specified have led to especially flavorful blanquettes of veal, beef terrines, etc.

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