Steam Cuisine: Full steam ahead with 100 delicious recipes for a healthier diet

Steaming is the perfect method for today's fast-paced kitchens. An entire meal can be combined in a steamer and timed effortlessly so that everything is ready at the same time. Steaming requires no additional fat and maintains high levels of nutrients in foods. Using the freshest of ingredients, the combinations are endless and the results irresistible.

Opening with an introduction to the range of steamers available plus tips and step-by-step instructions, the recipes run a wide range of international cuisines and tastes. The Seafood, Meat and Poultry sections include:

* salmon and wild mushroom kebobs, marinated in lime, oil, garlic and herbs * sole and turbot with garlic-lime Hollandaise * spicy garlic shrimp with chiles and mixed vegetables * lamb with bacon and pepper sauce on a bed of spinach * jambalaya * chicken couscous.

Vegetables feature largely in creative recipes, such as: * garbanzo bean and bulgur pot with root vegetables, seasoned with tomato, garlic and herbs * polenta pie with mixed marinated vegetables * spicy vegetables served with hot tortillas.

And, long a classic outcome of steaming, there are many scrumptious desserts: * exotic fruit puree with cream on waffles * stuffed apples served with apricot sauce * hot chocolate pudding.

Efficient, easy, healthy and very tasty, steaming is perfect for today's busy, health-conscious cook. Whether using a bamboo steamer, colander or modern electric steamer, "Steam Cuisine" is the perfect introduction.

Jenny Stacey lives in London. This is her seventh book.