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The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 MInutes Paperback – October 20, 2011


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The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 MInutes + Instant Pot IP-DUO60 7-in-1 Programmable Pressure Cooker, 6Qt/1000W, Stainless Steel Cooking Pot and Exterior, Latest 3rd Generation Technology + Great Food Fast (Best of the Best Presents) Bob Warden's Ultimate Pressure Cooker Recipes
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Product Details

  • Paperback: 250 pages
  • Publisher: The Veggie Queen (October 20, 2011)
  • Language: English
  • ISBN-10: 0976708515
  • ISBN-13: 978-0976708513
  • Product Dimensions: 7.5 x 0.5 x 9.2 inches
  • Shipping Weight: 15.2 ounces (View shipping rates and policies)
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (62 customer reviews)
  • Amazon Best Sellers Rank: #56,482 in Books (See Top 100 in Books)

Customer Reviews

So far, every recipe I tried was good.
Andrea
If you've had hesitations about buying or cooking with a pressure cooker, this book is a must.
Julie Cioffi-Brawley
I was in a workshop where Jill spoke, and I loved the foods she shared that day.
nelly montana

Most Helpful Customer Reviews

45 of 45 people found the following review helpful By fiddlinweaver on March 14, 2012
Format: Paperback Verified Purchase
The New Fast Food is changing my eating habits. As a newbie to pressure cooking, I have focused on cooking meat. I love whole grains, too, but my busy lifestyle has kept me from cooking them on a regular basis. This book has taught me to cook whole grains, dried beans and other healthy foods quickly. The recipes are easy to follow and very tasty. My meat-loving husband loves the results. Jill Nussinow explains how to adapt slow cooker and traditional recipes to the pressure cooker. I'm still experimenting and I've overcooked a couple of things, but most recipes have been very successful. I recommend this book to anyone who wants to incorporate healthy foods into their menu.
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108 of 123 people found the following review helpful By S. Horowitz on February 18, 2013
Format: Paperback Verified Purchase
I bought this book at the same time as I bought a Fagor 670040230 Stainless-Steel 3-in-1 6-Quart Multi-Cooker and this book assumes the use of a stove top pressure cooker. She just has one page about electric pressure cookers & why she doesn't like them. In the end she says "My recipes ought to turn out fine if you adjust the cooking times for the lower PSI of your electric cooker" but she does not explain how to adjust the times. The recipes I've made so far are not that great but I don't know if that's because of the recipes or because I'm guessing poorly at my PSI adjustment.
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30 of 32 people found the following review helpful By Amazon Customer on September 22, 2012
Format: Paperback
I purchased the PDF book directly from Jill. I have her other book and DVD, so I will warn that I'm already a fan. I like the way she writes...she's like a friend next to me telling stories & urging me along.
The book starts with her history with pressure cookers and then moves into the history of pressure cookers, and finally asks the age old question: what's the difference between a pressure cooker and a slow cooker other then the speed anyhow. (for me, it's that I can realize I haven't gotten my act together for dinner until 4 or 5 rather then preplanning at 8am. Plus, I like the fresher flavors of the pressure cooker...but you're not reading this review for my opinons of pressure cooking)

So, I love how Jill then explains what pressure cooker to buy. We are a 3 person family who don't eat a lot of volume which is very different then the family of four next door with two very hungry teenage boys.

So far, I love her recipe for oatmeal, her guidelines for beans and rice. I personally think my brown rice tastes better in the pressure cooker, oh sorry, i'm going off on how wonderful they are again.

Her recipe for Polenta Stuffed Peppers were divine. I love making them and it's so simple. And her recipe for potato salad & vegetable stews...although I confess to adding meat into them rather than tofu...anyway, this book will inspire you as well as be a good resource if you're working on meatless monday. You won't be hungry.
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22 of 23 people found the following review helpful By EclecticKnitter on June 23, 2014
Format: Paperback
I have an Instant-Pot (electric pressure cooker/multi-cooker) and I am also plant-based. This cookbook has been extremely helpful for me. Jill gives cooking times for beans, grains, etc. along with cooking tips and provides some excellent recipes...I haven't tried all of them yet, but the ones I have tried, I've made more than once. The book is easy to use and perfect for any type of pressure cooker (stove top or electric). Jill knows her stuff and if you have questions (I have had some), all you have to do is contact her for an answer. The only problem with this book is that the binding doesn't lie flat; if you order directly from Jill's "Veggie Queen" website, you can get a binding that does lie flat. For me, it's the content that is important and Jill delivers! I'd give extra stars if I could!!!
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14 of 14 people found the following review helpful By Lani Muelrath on January 26, 2013
Format: Paperback
I want to thank Jill for putting this extraodinary yet simple document together.

I've been joined at the hip with my pressure cooker, a long time healthy habit, for years. So much so that I have been using it in certain ways for certain purposes, remaining largely in the dark about all the delicious and simple opportunities I'd been missing out on - until Jill pointed them out with such obvious expertise.

Thanks to Jill's book I now have a new list of creative ways to implement my pressure cooker. And I learned a lot more about pressure cooking - so now I know a whole lot more about my old friend.

In The New Fast Food, you'll find what to look for if you are in the market for a new pressure cooker, how to cake for it once you get it (or to treat your old one with more respect!).

Basic guidelines, cooking grains, breakfasts, beans, vegetables, lunch and dinner recipes, unique vegetable dishes and main courses, potatoes, soups, stews, desserts - it's all in there.

5 stars!
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34 of 40 people found the following review helpful By Maree on March 24, 2013
Format: Paperback Verified Purchase
I wanted to like this book but I was put off initially for several reasons:

1) The evangelical nature of the author's praise for pressure cookers and for whole food. We get it. We (obviously) own a pressure cooker and we (obviously) want to cook whole food. We bought your book!

2) The dismissal of electric pressure cookers and the scant information give re same. I own both a stove top and an electric pressure cooker. My electric pressure cooker is able to brown/sear prior to switching to pressure mode, something that the author is unsure/dismissive of.

3) I found the recipes I've tried so far bland. Admittedly the book only arrived three days ago and I've only cooked two recipes.

4) I found the overview of pressure cooking at the beginning of the book to be badly written, boring and overly long. I am familiar with pressure cooking and am not scared of the pressure cooker- something the author spends an inordinate amount of time/space harping on about in my opinion. Made me start to wonder if I should be worried. The author writes for an entry-level and I found her tone condescending and patronising. This is a personal opinion.

5) The black and white photographs I found dull and somewhat depressing/cheap/ channeling a 70s stereotype of "healthy" food.

I need to spend more time cooking from this book and cast my initial impressions into the background. I will amend my impressions if and when necessary by editing this review.
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More About the Author

Jill Nussinow was born in Brooklyn, New York and currently resides in Northern California. She is a Registered Dietitian, freelance writer, speaker and cooking teacher. Her latest book is The New Fast Food: The Veggie Queen Pressure Cooks Whole Food Meals in Less than 30 Minutes. She is also the author of She is the author of The Veggie Queen: Vegetables Get the Royal Treatment cookbook and stars in the DVD, Pressure Cooking: A Fresh Look, Delicious Dishes in Minutes.

As a young girl she loved red peppers so her mother grew them for her. Unfortunately they turned out to be hot peppers and although they made her sick, she still eats red ripe, both sweet and hot, peppers to this day. Her mother didn't need to ask her to eat her vegetables, as she has always been a vegetable lover.

Her interest in nutrition began when she was in high school and continued throughout school, even as she got a degree in business. When she realized that her father's dream for her to go to law school didn't speak to her heart, she changed course and got a Master's Degree in Dietetics and Nutrition. Her real love was the food part of nutrition. To that end she has been teaching cooking for more than 25 years.