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128 pages • first pub 2001 (view editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
Description
Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and s...
Community Reviews
Content Warnings
128 pages • first pub 2001 (view editions)
ISBN/UID: None
Format: Not specified
Language: English
Publisher: Not specified
Edition Pub Date: Not specified
Description
Steaming retains the food's tenderness, shape, colour and texture, as well as using little or no fat and preserving the vitamins which are usually lost through boiling. There is little chance of over-cooking steamed food, and this economical and s...
Community Reviews
Content Warnings