- Paperback: 320 pages
- Publisher: William Morrow Cookbooks; 20th Anniversary ed. edition (November 3, 2009)
- Language: English
- ISBN-10: 0061707872
- ISBN-13: 978-0061707872
- Product Dimensions: 6 x 0.8 x 9 inches
- Shipping Weight: 12 ounces (View shipping rates and policies)
- Average Customer Review: 217 customer reviews
- Amazon Best Sellers Rank: #98,905 in Books (See Top 100 in Books)
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Cooking Under Pressure (20th Anniversary Edition) Paperback – November 3, 2009
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“Sass makes it clear that good food can not only be delicious, but instantaneous and healthful for eaters as well as the planet… Anyone who doesn’t own a pressure cooker will want one right away.” (Marion Nestle, professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat)
“In her classic book, Lorna Sass dazzles us with her time- and energy-saving techniques and fabulous recipes, from soup to risotto, brisket to cheesecake. Bravo!” (Peter Berley, author of Fresh Food Fast)
A SeriousEats.com best cookbook of 2010 (SeriousEats.com)
From the Back Cover
From the leading authority on speed cooking comes the groundbreaking cookbook that inspired a generation of cooks—now updated and revised for today's tastes and sleek, ultrasafe machines
From the elegant to the ethnic to the traditional, Cooking Under Pressure contains a wealth of flavor-packed recipes for fast, healthy, and delicious meals developed for the modern pressure cooker—a magical appliance that turns out foods in one-third (or less) the standard cooking time without sacrificing flavor or aroma. Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim, including classic osso buco (18 minutes), chicken gumbo (9 minutes), and risotto (4 minutes, without stirring!). Even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in short order. Plus, the dramatically shortened cooking times make it possible to prepare cholesterol-free, high-fiber ingredients such as grains and beans at the last minute. The pressure cooker is the cook's best friend!
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Top customer reviews
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The recipe for Coq au Vin that you'll find in "Cooking Under Pressure" is worth buying the book. Everything I've made, from all three books (Cooking Under Pressure, Pressure Perfect, and Great Vegetarian Cooking Under Pressure), has been wonderful. I am, finally, prompted to write a review by my latest success, Corned Beef with Cabbage and Potatoes. I had people coming for a St. Patrick's Day dinner and I got a late start... No problem! The recipe took only an hour for prep and cooking time. The dinner was a great success. Everyone asked for seconds (even the children) and my husband declared it the best corned beef dinner he'd ever had. Thank you, Lorna Sass!
(This recipe is in the book "Pressure Perfect" on page 104.)
A final note, since falling in love with the pressure cooker, my slow cooker has been exiled to the garage. I never use it. The flavor produced in the pressure cooker seems to be so much better. I don't know why.
Enjoy your pressure cooker! And, please, do yourself a favor and try the Coq au Vin.
This book provids all of the above.
Well organized and pleasure to read.
I highly recommend the book for beginners as well a the experienced cook.