While stir-fries, chop sueys, and dim sum may be the more well-known Chinese foods in North America, steam cooking has long been a popular method in China. In the U.S.A. and Canada, interest on finding more recipes for steam cooking especiall from those who are health conscious, has recently started to surface.

This 88-page book covers the basics of Chinese steam cooking, from how to flavor a dish, to determining cooking time. It talks about some finishing techniques that can enhance the flavour of a dish. There are illustrative examples of utensils, common sauces, herbs, seasoning and pantry items that can be used with steam cooking. There are 27 family recipes for everything fro meat, fish and vegetables. They are easy to follow and illustrated with full-color photography.

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