Instantly French!
Classic French Recipes for Your Electric Pressure Cooker
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- USD 11.99
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- USD 11.99
Descripción editorial
The first electric pressure cooker book devoted specifically to French food, Instantly French! brings the scrumptious flavors of traditional French cuisine to your table—without the hours of slow cooking French food normally requires.
Author of Mastering the Art of French Eating, Ann Mah is undoubtedly an expert on all things relating to French food. But when she discovered the electric pressure cooker, she realized that it was the secret weapon the French have used for years to speedily prepare the complex dishes of la cuisine de grandmère. In her first cookbook, Ann celebrates everything gastronomically French that an electric pressure cooker can do with over seventy different recipes that cut cooking times in more than half.
The delights of Instantly French! range from appetizers like eggplant caviar, pâté de campagne, and savory mini blue cheese cakes to soups like traditional French onion or an autumnal purée of butternut squash and chestnut. For main courses, there are classics like boeuf bourguignon, cassoulet, chicken tagine with preserved lemons, and blanquette de veau. Desserts feature poached pears, flourless chocolate cake, and crème brulée. And, all of these dishes can be made in a fraction of the time they usually take. Illustrated throughout with full color photos, Instantly French! is the essential guide to fast, delicious French cooking with your electric pressure cooker.
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Instant Pot owners hoping to up their appliance game are sure to appreciate Mah's collection of more than 70 well-known French dishes, all of which can be prepared using the popular multifunctional appliance. Mah (Mastering the Art of French Eating) puts the Instant Pot through its paces, showing readers how to create classics like coq au vin, beef bourguignon, cr me brulee, daube, and cassoulet in much less time than traditional methods without, she maintains, sacrificing flavor. Pressure cooking is a great time saver for homemade stock, beans, legumes, and soups (recipes for the latter include Indian-spiced red lentil soup, butternut squash, and chestnut and bacon-chip soup), but Mah also uses the method to prepare fish en papillote with chard, mushrooms, and soy-butter broth in just 10 minutes. Her strawberry-rhubarb compote may be the fastest dish in the book, taking only two minutes. Some dishes, however, require oven preparation (such as short rib shepherd's pie, cauliflower gratin, and tartiflette), and others are just plain labor intensive, such as whole stuffed cabbage (which requires sauteing, shaping, and stuffing the cabbage). Lovers of French cuisine and Instant Pot devotees will surely benefit from the clear instructions and flavorful recipes in this solid collection.
