The Pressured Cook
Over 75 One-Pot Meals In Minutes, Made In Today's 100% Safe Pressure Cookers
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- $22.99
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- $22.99
Publisher Description
The follow-up to Cooking Under Pressure, the classic and bestselling book on the topic, this is Lorna Sass's first new pressure-cooker cookbook in nine years. These seventy-five delicious recipes, perfect for the single person or the family on the go, can be prepared in the pressure cooker in one-third the normal time or less. Many of the recipes can be prepared in less than ten minutes, including Risotto with Butternut Squash and Sage -- ready in less than eight minutes -- and even a few desserts. These recipes are also low in fat, since cooking under pressure locks in the flavor and only minimal use of butter and oil is required.
The time is right for a new pressure cooker cookbook -- pressure cookers are selling better than ever. And today's pressure cookers are safer than ever -- fears in the past about the safety of jiggle-top cookers are no more with these safe new cookers, this cookbook will be essential for anyone who has ever thought, "How can I get a delicious meal on the table, fast?"
PUBLISHERS WEEKLY
No one else works wonders with a pressure cooker as does Sass (Cooking Under Pressure). In this collection of expert recipes for one-dish meals, she turns away from her vegetarian-specific recipes to create an appealing overview of the world's cuisines. Not only are today's pressure cookers not the sputtering, sometimes explosive devices of the past, but Sass's recipes are not the usual monochromatic, single-flavored one-dish meals. Beef Stewed in Coconut Milk with Rice Noodles and Green Beans is colorful and spicy; meatballs and tiny pasta bob along in Italian Wedding Soup. Although the ingredients are cooked together in a single pot, they are sometimes separated after cooking for greater variety in texture. For example, the recipe for Short Ribs in Pasta Sauce with Olives and Parmesan Potatoes calls for removing the cooked potatoes and mashing them, then serving them as a bed for the ribs. Unusual combinations such as Asturian Beans and Clams, with saffron and kale, are as tempting as the heartier Pork with Sauerkraut, Mushrooms and Potatoes. Even when Sass falls back on old favorites, she adds little touches to make them new: Split-Pea Vegetable Soup is topped with a mint cream made with sour cream or yogurt, and Proven al Vegetable Soup receives a few tablespoons of Pernod. Tips for using and storing pressure cookers and recipes for such basics as broth, beans and grains make this collection complete.
