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Rating: 
Summary: Healthy Wok Cooking
Review: 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 the ones in the chapter on steaming, because they are easy to do and 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'll try it with cod or salmon.) Steamed Flower Shrimp is also wonderful - - and beautiful. Many of these recipes were developed by Rosa (who is originally from Macau and so is Portuguese - Chinese) over a summer when she was trying to lose a few pounds, so they are, for the most part, marvelously low in fat and calories. A wonderful, inventive, easy, healthy collection of recipes!
Rating:
Summary: Healthy Wok Cooking
Review: 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 the ones in the chapter on steaming, because they are easy to do and 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'll try it with cod or salmon.) Steamed Flower Shrimp is also wonderful - - and beautiful. Many of these recipes were developed by Rosa (who is originally from Macau and so is Portuguese - Chinese) over a summer when she was trying to lose a few pounds, so they are, for the most part, marvelously low in fat and calories. A wonderful, inventive, easy, healthy collection of recipes!
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