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Hip Pressure Cooking: Fast, Fresh, and Flavorful Hardcover – September 2, 2014
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“The hip pressure cooking website has done much to elevate pressure cooking. Laura has done a tremendous job in making pressure cooking approachable and easy to understand. She has brought the 'fun' back into pressure cooking with her easy and delicious recipes. Her understanding of the differences between conventional and pressure cooking produces new and classic dishes in a fraction of the time. This book is packed with all of her knowledge and will turn you into a true pressure cooker expert.” ―Anne-Mari Kelly, Director Sales & Marketing WMF Americas Group Inc.
“One of my favorite kitchen tools is the humble pressure cooker. It is an amazing tool for rapidly turning tough foods tender and maximizing flavor. Sadly, pressure cooking is often misunderstood, but Laura Pazzaglia does a fantastic job in explaining the hows and whys of this invaluable cooking method.” ―Chris Young, cofounder of www.ChefSteps.com and coauthor of Modernist Cuisine: The Art and Science of Cooking
“Authoritative, concise, and creative, Hip Pressure Cooking is the final word on using your pressure cooker to full effect. This isn't just your grandmother's cooking tool. The harried, modern home cook can benefit immensely from a pressure cooker's ability to get an elegant and delicious meal on the table in short order...” ―John Becker (Irma Rombauer's grandson) and Megan Scott, Joy of Cooking editorial team
“If you haven't yet discovered the magic of pressure cooking, this book will make you want to rush out and buy a cooker. Hip Pressure Cooking is a treasure trove of imaginative recipes and ingenious techniques that will quickly convince you that there's no better way to prepare healthy, delectable, contemporary meals in minutes.” ―Lorna Sass, author of Pressure Perfect and Great Vegetarian Cooking under Pressure
“Due to their safety and convenience, electric pressure cookers are rapidly replacing age-old stove-top pressure cookers. However, no one has tackled writing quality recipes for them until now. This is the only book that covers this appliance with new knowledge in a practical and lively manner. Highly recommended. ” ―Robert J. Wang, CEO, Instant Pot Company
“Laura Pazzaglia is one of the most knowledgeable pressure cooker experts we know. . . This book is a comprehensive guide to pressure cookery for everyone--from the beginner to the chef.” ―René ab Egg, head marketing & product management, Kuhn Rikon AG, pressure cooker manufacturers
“It is exciting to see a creative handbook that we can we reach for as a resource rather than guesstimating a starting point in the kitchen.” ―H. Alexander Talbot & Aki Kamozawa, culinary consultants and authors of Ideas in Food and Maximum Flavor
“Hip Pressure Cooking not only teaches eaters how to prepare easy, nutritious meals, but it's also a how-to guide for environmentally conscious consumers who want to waste less food without skimping on taste. ” ―Danielle Nierenberg, President, Food Tank, www.foodtank.com
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Top Customer Reviews
1. The book is very well made, colorful pictures, nice organization, lots of tips. I actually spent a few evenings reading it for fun and selecting recipes I'd like to try.
2. So far I tried risotto (and her tips on how veggies count as liquid are priceless), paella, and a chocolate dessert and everything turned out great.
3. I like the variety of recipes (lots of Italian inspired, but also Spanish and Asian, and I suppose American) which is nice
4. there are handy pictures on top of each recipe to show a visual of what you'd need to make it (i.e. a pot, and a steamer, and a bowl, or just a pot). So that's very helpful depending on your mood, maybe certain days you don't want to deal with extra bowls and/or steamer basket, so you can dismiss a recipe just by glancing at the list of needed supplies.
5. There are suggestions of how to make food look like it didn't just come out of the pressure cooker. Perhaps broiling or browning will take 5 extra minutes, but sometimes it's worth it.
I'd highly recommend this book. Again, in comparison to the other books I checked out from the library, this one has so many options for different tastes and time commitments, beautiful pictures, and lessons on how to maximize your cooker's potential :)
I recommend that you get this new book, whether you are new to the pressure cooker or a pro. There are many tips and tricks (I particularly love the vegetable foil packets that are featured in the One Pot Meals chapter).
My other favorites include: polenta (and the suggested variations), the fish chapter (I especially love octopus and will never cook it without a pressure cooker again), the bean chapter (hello cannellini in tomato sage-sauce and the delicious refried beans). Do not miss the egg chapter. After you try this method, you will always use the pressure cooker for soft and hard boiled eggs. Don’t miss the easy Hard Boiled Eggs Au Gratin recipe. Especially great for low-carb eaters.
If you have ever thought about making jam, do not miss the last chapter in the book on Preserves and Juicing. I love the Peach and Cardamon Preserves. I made the Raspberry Juice and Syrup and use it with the water from the Soda Stream. No chemicals and I know exactly what is in it.
There are many, many more recipes in the book. I have tried these recipes with excellent results and they are easy to follow. Maybe this will be the “click” for you and pressure cooking. These recipes give me the flavors and, most important, the textures and appearances of my stove top cooking, but in a shorter time.
However, if you're looking for a variety of vegetables, meat, stews, soups, and other dishes with modern flavors, this is a very helpful book. Many of the recipes are inspired by international cuisines (primarily French and Italian), but wouldn't be exotic to most modern cooks in the US. The key there is "modern." This isn't the Joy of Cooking (which I love, fwiw), this is a cookbook aimed at home cooks in the 2000s and later. That means that a lot of the dishes call for herbs and spices other than salt. All of the ingredients I've seen so far, however, would be available at a major supermarket for a reasonable price. I live in a small city in the rural Midwest, and haven't had any trouble finding anything.
I particularly like the way that the author includes "hybrid" recipes-- ones that use the pressure cooker to speed up a step or two, and finish the dishes in the oven to add caramelization or browning (flavor!). There are a lot of recipes in here that use accessories such as ramekins, steamer baskets, or even just aluminum foil.
The first chapter provides a very nice introduction to the technicalities of pressure cooking (the "why" of timing, liquid levels, and pressure settings) that I haven't been able to find elsewhere. All of the recipes are written with variations for stovetop and electric pressure cookers, and the author explains very clearly at the beginning why this is.
I would have liked more pictures, especially of finished dishes. There is repeated misuse of apostrophes in the Kindle edition, which really should have been caught by an editor. The Kindle edition is otherwise easy to read, but navigation is cumbersome. It would have been very helpful to have links to individual recipes (or the ability to bookmark them) rather than only links to whole sections.