Great Vegetarian Cooking Under Pressure (Hardcover)

~ (Author)

Editorial Reviews

From Publishers Weekly

Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves our time once again, and colorfully. Author tour; BOMC HomeStyle alternate.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

Sass is the author of Cooking Under Pressure (LJ 11/15/89), an excellent guide to pressure-cooker cooking, and of Recipes from an Ecological Kitchen (LJ 6/15/92), on low-fat, high-fiber vegetarian fare. Now she has combined these two interests in a collection of flavorful soup, vegetable, grain, and bean recipes that can be made in the pressure cooker, most in a fraction of the time they would ordinarily take: Garlic Mashed Potatoes in only three minutes of cooking time, Risotto with Porcini in five, Tarragon-Scented White Bean Soup in just eight. There are quick vegetable purees, elegant bisques, and even some desserts. Most of the recipes will appeal to vegetarians and nonvegetarians alike. Recommended. [HomeStyle Bks. alternate.]
Copyright 1994 Reed Business Information, Inc.

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Product Details

• Hardcover: 288 pages
• Publisher: William Morrow Cookbooks (October 20, 1994)
• Language: English
• ISBN-10: 0688123260
• ISBN-13: 978-0688123260
• Product Dimensions: 10 x 7.4 x 1 inches
• Shipping Weight: 1.6 pounds (View shipping rates and policies)
• Average Customer Review: 4.8 out of 5 stars  See all reviews (49 customer reviews)
• Amazon.com Sales Rank: #7,582 in Books (See Bestsellers in Books)

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  #39 in	Books > Cooking, Food & Wine > Natural Foods
  #48 in	Books > Cooking, Food & Wine > Vegetables & Vegetarian > Vegan

Customer Reviews

Most Helpful Customer Reviews

40 of 40 people found the following review helpful:

5.0 out of 5 stars Experiment with confidence!, January 21, 2002

By	Kathy "AnUnnaturalCook" (Middle River, MD United States) - See all my reviews

I am not a vegetarian, but after the phenomenal success I enjoyed with "The Pressured Cook", I picked up this cookbook. Lorna Sass includes the standards but also tantalizes with new combinations. Every experiment I have tried has been enough to wow my "meat-and-potatoes" husband and co-workers alike. The Vegetarian Paella with artichokes was a big hit at an office pot-luck.

47 of 48 people found the following review helpful:

5.0 out of 5 stars Super cookbook!, August 10, 2002

By	merrymousies (Waterford, VA USA) - See all my reviews (TOP 500 REVIEWER)

I just bought my pressure cooker a week or so ago and have been using it in conjunction with this cookbook. Man is it great! The recipes are varied, interesting, tasty and right on target for use with one of these kitchen tools. The author provides all sorts of tips, "lessons learned" and ideas for making up recipes and menus of your own. She is clearly well versed in how to use the pressure cooker. She even gives tips on freezing food if you make a big batch. So far allof the recipes have turned out great which I really appreciate since I had never used a pressure cooker before.

39 of 39 people found the following review helpful:

5.0 out of 5 stars These recipes work., August 6, 1996

By A Customer

Lorna Sass knows what she's doing. This book gives the reader a good working understanding of modern pressure cookers and a lot of information about good vegetarian cooking as well. Each of the recipes that I have tried worked perfectly, the food was all very good, and about half the dishes were "best stuff I ever made" quality. A favorite of mine is a soup of tomatoes and roasted red peppers requiring only a few minutes prep time and three minutes cooking under pressure. The risotto recipes are notable: no stirring needed