Instantly French‪!‬

The first electric pressure cooker book devoted to French food brings French cuisine to your table without the hassle.

"Ann Mah has figured out how we can master the soul of French cooking and do it in less time than maman did." —Dorie Greenspan, author of Everyday Dorie


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.

"Ann Mah takes a very classic—and extremely personal—look at the popular electric pressure cooker. Here is how I describe her studied approach: inquisitive, detailed, precise, adventurous, accurate. Bravo!" —Patricia Wells, journalist, author, and multiple James Beard Award winner, living in Paris and Provence

"Instantly French! Proves that you don't need fancy techniques, finesse . . . or a lot of time to make delicious French cuisine. Ann Mah's collection of authentic yet up-to-date French fare will free you up to sip and savor a glass of wine (preferably French!) until dinner is served." —David Lebovitz, author of My Paris Kitchen and L'Appart