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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
First, I need to make it known that I am not one who likes to use recipes for anything. I know what foods I like and just throw things together appropriately. I don't bake, make sauces, etc. I like simple, healthy foods (and plenty of pre-packaged non-healthy foods, too, which I'm trying to avoid). I frequently make a salad full of chopped vegetables (bell peppers, grape tomatoes, green onion, diced cucumber, cilantro, and occasionally black beans and corn) then mix in a bunch of cooked quinoa. For a dressing I like to mix a bit of olive oil, water, and hot sauce along with some Mrs. Dash type seasonings. I love this salad - I love throwing quinoa into just about any kind of salad.
Having said that, this book from Lorna Sass has some EXCELLENT recipe ideas that I'd have never thought of on my own, nor have seen anything like them in any other cookbook. These recipes are right up my alley. Ms. Sass makes it VERY easy to eat healthy, vegan meals that are full of great taste! This is one of the best purchases I've ever made. You don't even need a pressure cooker to make most of the recipes. I give this 10 stars!!!
I like the cooking charts, and that they are put on the inside cover. The charts are more complete than other charts I have seen on the web. However, that is not a reason to buy this book. Instead, buy it for the wonderful recipes, the hand-holding for beginners, and the really nice call out boxes.
Hand holding?: Every recipe reminds you to tilt the lid away from you when first opening it. Being a beginner in pressure cooking, that is the kind of detail I might forget in my excitement of seeing what happened. It is nice that every recipe reminds us of this important safety step. I appreciate this kind of detail and thoughtfulness.
Call out boxes?: I just love that she gives us a recipe for making our own coconut milk, how to roast red peppers, etc. I've done those two boxes already and was so pleased with myself and the results.
I actually wish I could give this book 4.5 stars. It is really a great book, but I think it could use some updating and improvements. I hope that Lorna Sass will release an updated version with these changes:
1) pictures - this book has none
2) paperback - I'd like to save a little money
3) recipe placement - make sure the ingredients and directions are either on the same page, or if they don't fit, then on opposing pages. Having to turn the page back and forth with messy fingers is time consuming and not great for the book.
4) modernize - for example, when all or part of a dish needs to go in a blender, the book could suggest using an immersion blender instead of pulling out the jar blender and dirtying it. Also, the book could include Lorna's website instead of a mail address. (not that someone couldn't do a search for it now. The point is to modernize.)
5) update references - ideas for mail order places etc could be updated. One that I looked up no longer carries the item in question.
6) a few more recipes - there are really lots of recipes in the book already. However, with the years gone by, I'm sure a few more could be included, especially for ingredients that are more commonly used today, for example tempeh.
Really, these are minor suggestions. Despite the price of the book, I would definitely recommend it to others. And I like it so much, if an updated version was published with the suggestions listed above, I'd even buy another copy.
Also, the recipes are actually vegan, not just vegetarian (except for a few that have the option of parmesan). I love that it doesn't require a lot of vegan fake meats or cheese, but is real, whole foods. I can't wait to get my hands on her other vegan cookbook!
Most recent customer reviews
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...Read more