French home-style steamed dishes
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Description
Book Introduction
65 French Steamed Dishes Packed with Nutrition and Flavor
Create an elegant table setting with this healthy French steamed dish!
Steaming is a very popular cooking method in France!
It is the healthiest cooking method as it destroys fewer nutrients compared to frying or boiling.
It can preserve the savory flavor of the ingredients.
When you say French stew, you might not get the idea.
But in France, steaming is a very popular cooking method.
Vegetables retain their flavor and nutrients, and meat and fish are cooked to a surprisingly tender finish.
‘I think steaming would be a hassle…’
People who think that way usually seem to think, 'You need a steamer or steamer for steaming.'
But what if you could make it with the frying pan or pot you always have? The steamed dishes introduced in this book require nothing more than a frying pan or pot you always have on hand, along with a lid that fits perfectly.
Once you've boiled water or soup in a frying pan or pot and added your ingredients, all that's left to do is set the timer and wait for the ingredients to steam.
It doesn't require any great effort or difficult skills.
Plus, there are three types of French stews, so you can enjoy a variety of flavors.
? 'Bappoor', where the ingredients are steamed and topped with sauce
? 'Etuve', steamed with a small amount of water and oil
? 'Breze', a soup made with meat or seafood
A freshly made steaming dish with steam rising from it is a feast in itself.
Expand your culinary options with these three unique French steamed dishes.
You can complete a slow-aging diet with new flavors and nutrients.
Simple yet healthy, these recipes are perfect for everyday meals or special occasion feasts! Experience the joy of steaming with a French twist.
Create an elegant table setting with this healthy French steamed dish!
Steaming is a very popular cooking method in France!
It is the healthiest cooking method as it destroys fewer nutrients compared to frying or boiling.
It can preserve the savory flavor of the ingredients.
When you say French stew, you might not get the idea.
But in France, steaming is a very popular cooking method.
Vegetables retain their flavor and nutrients, and meat and fish are cooked to a surprisingly tender finish.
‘I think steaming would be a hassle…’
People who think that way usually seem to think, 'You need a steamer or steamer for steaming.'
But what if you could make it with the frying pan or pot you always have? The steamed dishes introduced in this book require nothing more than a frying pan or pot you always have on hand, along with a lid that fits perfectly.
Once you've boiled water or soup in a frying pan or pot and added your ingredients, all that's left to do is set the timer and wait for the ingredients to steam.
It doesn't require any great effort or difficult skills.
Plus, there are three types of French stews, so you can enjoy a variety of flavors.
? 'Bappoor', where the ingredients are steamed and topped with sauce
? 'Etuve', steamed with a small amount of water and oil
? 'Breze', a soup made with meat or seafood
A freshly made steaming dish with steam rising from it is a feast in itself.
Expand your culinary options with these three unique French steamed dishes.
You can complete a slow-aging diet with new flavors and nutrients.
Simple yet healthy, these recipes are perfect for everyday meals or special occasion feasts! Experience the joy of steaming with a French twist.
- You can preview some of the book's contents.
Preview
index
French steamed dishes that don't require a steamer
Three French Steamed Dishes
column 1
A table with "Bafoir": a main dish and soup, two together
·Salted pork with bafère and ravigot sauce
·Minestrone
Simple green salad
column 2
A table with "Etuve": Table Etuve
·Lettuce, celery and shrimp étuve
·Mushroom and Potato Cheese Etuve
Roast beef tartare
·Cherry tomato pickles
column 3
A table with "Breze": entertaining guests
Duck Roast Orange Breze
·Shiitake mushroom salad
·Canned mackerel and cream cheese dip
▣ Baphore
Basic recipe for "Bafoir"
Shrimp and asparagus bauffalo with aioli sauce
Oyster Bafous, Blue Cheese Sauce
Salmon Miqui, Yogurt Sauce
Daegu Bafou, Tomato Lemon Oil Sauce
Paper-rolled sea bream stew, dried tomatoes & olives, capers
Tuna Bafous, Ethnic Sauce
Green Vegetable, Onion, and Parsley Vinaigrette Salad
Braised green onions, vinaigrette sauce
Steamed soybean sprouts with cumin oil
Cabbage salad with anchovy dressing
Cheesy Steamed Broad Beans
Sweet Potato Orange Salad with Thyme Flavor
Cauliflower and Brussels Sprout Cheese Fondue
Mashed Potatoes with Bacon
Eggplant Caviar with Bread
Chicken thighs and vegetable baphore with basil sauce
Chicken breast bafère, celery butter sauce
Thinly sliced braised pork with a semi-spicy flavor
Aromatic Chicken Salad with Herb Mayonnaise Sauce
Avocado Beef Roll Stew
Meatball Baför
Ravioli Chinois, Jasmine Tea Sauce
Whopper mayonnaise
Woof Parsi
Steamed Egg Cocotte
Royal
▣ Etuve
Basic recipe for "Etuve"
White vegetable étuve
Green Vegetable Etuve
Cabbage Butter Etuve
Spinach Etuve
Celery Cumin Oil Etuve
Paprika Oil Vinegar Etuve
Potato, clam, and dried tomato étuve
Rapeseed, bamboo shoots, and sea bream étuve
Mushroom, Chicken, and Barley Etuve
Apple and Pork Etuve with Sour Cream
Asian-style beef and lotus root étuve
Vegetable Payzan
Sage Butter Flavored Chickpea and Chicken Wing Etuve
▣ Breze
Basic recipe for "Breze"
Pork neck and vegetable brêche
Tagine-style chicken wings with onion, celery, and tomato brès
Bone-in chicken thighs and chestnut brêche
Chicken Roll with Mushrooms and Walnuts
Thinly sliced pork cabbage rolls
Minced meat bullets, paprika tomato sauce
Beef crisis Breze
Spare ribs and potato milk breze
Cassoulet-style Cherr-a-Sosis
Milk Breze with Salmon, Mushrooms, and Leeks
Tuna and Vegetable Vinegar Breze
Radish and pork belly brèze
Red Cabbage and Apple Breze
Carrot and Celery Crème Brézée
Whole Onion Sauce
Yam Breze, Red Wine Sauce
INDEX by material
Three French Steamed Dishes
column 1
A table with "Bafoir": a main dish and soup, two together
·Salted pork with bafère and ravigot sauce
·Minestrone
Simple green salad
column 2
A table with "Etuve": Table Etuve
·Lettuce, celery and shrimp étuve
·Mushroom and Potato Cheese Etuve
Roast beef tartare
·Cherry tomato pickles
column 3
A table with "Breze": entertaining guests
Duck Roast Orange Breze
·Shiitake mushroom salad
·Canned mackerel and cream cheese dip
▣ Baphore
Basic recipe for "Bafoir"
Shrimp and asparagus bauffalo with aioli sauce
Oyster Bafous, Blue Cheese Sauce
Salmon Miqui, Yogurt Sauce
Daegu Bafou, Tomato Lemon Oil Sauce
Paper-rolled sea bream stew, dried tomatoes & olives, capers
Tuna Bafous, Ethnic Sauce
Green Vegetable, Onion, and Parsley Vinaigrette Salad
Braised green onions, vinaigrette sauce
Steamed soybean sprouts with cumin oil
Cabbage salad with anchovy dressing
Cheesy Steamed Broad Beans
Sweet Potato Orange Salad with Thyme Flavor
Cauliflower and Brussels Sprout Cheese Fondue
Mashed Potatoes with Bacon
Eggplant Caviar with Bread
Chicken thighs and vegetable baphore with basil sauce
Chicken breast bafère, celery butter sauce
Thinly sliced braised pork with a semi-spicy flavor
Aromatic Chicken Salad with Herb Mayonnaise Sauce
Avocado Beef Roll Stew
Meatball Baför
Ravioli Chinois, Jasmine Tea Sauce
Whopper mayonnaise
Woof Parsi
Steamed Egg Cocotte
Royal
▣ Etuve
Basic recipe for "Etuve"
White vegetable étuve
Green Vegetable Etuve
Cabbage Butter Etuve
Spinach Etuve
Celery Cumin Oil Etuve
Paprika Oil Vinegar Etuve
Potato, clam, and dried tomato étuve
Rapeseed, bamboo shoots, and sea bream étuve
Mushroom, Chicken, and Barley Etuve
Apple and Pork Etuve with Sour Cream
Asian-style beef and lotus root étuve
Vegetable Payzan
Sage Butter Flavored Chickpea and Chicken Wing Etuve
▣ Breze
Basic recipe for "Breze"
Pork neck and vegetable brêche
Tagine-style chicken wings with onion, celery, and tomato brès
Bone-in chicken thighs and chestnut brêche
Chicken Roll with Mushrooms and Walnuts
Thinly sliced pork cabbage rolls
Minced meat bullets, paprika tomato sauce
Beef crisis Breze
Spare ribs and potato milk breze
Cassoulet-style Cherr-a-Sosis
Milk Breze with Salmon, Mushrooms, and Leeks
Tuna and Vegetable Vinegar Breze
Radish and pork belly brèze
Red Cabbage and Apple Breze
Carrot and Celery Crème Brézée
Whole Onion Sauce
Yam Breze, Red Wine Sauce
INDEX by material
Detailed image
GOODS SPECIFICS
- Date of issue: August 27, 2025
- Page count, weight, size: 128 pages | 188*257*20mm
- ISBN13: 9791185676845
- ISBN10: 1185676848
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