- Hardcover: 288 pages
- Publisher: William Morrow Cookbooks (October 20, 1994)
- Language: English
- ISBN-10: 0688123260
- ISBN-13: 978-0688123260
- Product Dimensions: 7.4 x 1 x 10 inches
- Shipping Weight: 1.6 pounds (View shipping rates and policies)
- Average Customer Review: 164 customer reviews
- Amazon Best Sellers Rank: #112,590 in Books (See Top 100 in Books)
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Great Vegetarian Cooking Under Pressure Hardcover – October 20, 1994
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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.
Top customer reviews
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Lentil Stew with Greens
Risotto with Winter Squash
Brown Rice with Raisins and Nuts
Armenian Red Lentil Soup
Split Green Pea Soup
Quinoa Corn Chile
Potato Broccoli Puree
Lentils with Sweet Potato
Rutabaga - Sweet Potato Puree
Apple Granola Crumble
Lentils with Squash or Sweet Potato (I made both versions, and they were both great)
Banana Pudding Cake
Garlic Lovers' Lentil Soup
Squash Couscous with Dates
Maple-Glazed Turnips with Prunes
Split Pea Dal with Apple and Coconut
Risotto with Broccoli Rabe and White Beans
Quinoa Vegetable Soup
Tuscan White Beans with Sage
Thai Chickpeas (this seems to be a favorite for many people, but I didn't like it)
In case you are wondering why I gave this book a 5 star rating even though it has some bad recipes: It's because I have yet to find a cookbook that has 100% great recipes. This book has a much greater batting average than most of the other cookbooks I've used, and I've been through many.
My wife, who's the Best Cook on Planet Earth, (no joke!) swears by this book, she has had a copy of it and used it for many years, and I recently got her another copy because she had so many stains and food particles in the original one she bought, from all the use it has gotten over the years!
She learned from this book how to deliciously cook black beans for her fabulous black bean soup (rated at 5 stars by 16 different members on Dr. Joel Fuhrman's website). (She invented the actual black bean soup recipe herself.)
What she learned from this was how to not spend 2 hrs cooking black beans, but how to do it in a pressure cooker in ONLY 12 MINUTES ! ! !
Garlic Lover's Lentil Stew: Throw a bunch of raw vegetables, lentils, and herbs in a pot, dump some water in, and 7 minutes later you have this amazing thick stew with a fantastic flavor. I like it over rice but it's also good with a nice crusty bread.
Chickpeas & Onion Stew: This one sounded kind of strange to me with the spices involved (cumin seeds, coriander, cinnamon, saffron), but it just might be my favorite. It's also incredibly easy. Cook time is 18 minutes, but prep time is almost nothing. All you have to do is rough chop a few onions and open a can of tomatoes.
Those are my two favorites and the first ones I personally would recommend trying, but you really can't go wrong with any of her recipes. It's rare you find a cookbook that you really come to trust, where you can try any recipe for the first time and have faith that it'll be a good one. This is one of those rare cookbooks.
Excellent coverage of soups and stews in particular. I really like that she offers sidebar variations including additional ingredients or substitutions. She is also very good in suggesting complements to each recipe that will create a complete meal.
Handy cooking charts, discussion of ingredients, preparing low fat variations of things like coconut milk, and basic stocks.
About the only criticism I can level at the book is that she doesn't cover breakfast. Some of the whole grain breakfasts that become a snap with the modern pressure cooker would have made a nice addition.
Most recent customer reviews
I need to adjust most recipes because my pressure cooker retains steam (like an Instant Pot) and cooks slower than...Read more