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Posted October 17, 2000
I'm a literary agent and we represent a smallish group of food writers (among them the Moosewood Restaurant and James Peterson) and I am - - as you may imagine - - an enthusiastic cook. I always have a few favorite recipes from each book we represent, but I even have amazed myself at how many recipes I've used - - successfully, happily - - from this new book by Rosa Ross. I have done practically all of the ones in the chapter on steaming because they are so easy to do and so healthy and delicious. Crisp Broccoli Steamed with Oyster Sauce sounds simple and straightforward and it is, but what's surprising is how delicious it is. Steamed Fish Steaks calls for a few more unusual ingredients. But it was so marvelous I made it twice, both times with Chilean sea bass. (I feel a bit guilty about that because I now notice that Chilean sea bass is being over fished. next time I'l try it with cod or salmon.) Steamed Flower Shrimp is also wonderful - -- and beautiful. Many of these recipes were developed by Rosa (who is originallyt from Macau and so is Portuguese-Chinese) over a summer when she was trying to loe a few pounds, so they are for the most part, marvelously low in fat. A wonderful, inventive, easy, healthy collection of recipes!Was this review helpful? Yes NoThank you for your feedback. Report this reviewThank you, this review has been flagged.