Cooking Under Pressure (20th Anniversary Edition) (Paperback)
Description
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!
About the Author
Lorna Sass, Ph.D., is a culinary historian and a James Beard Award-winning author of many highly acclaimed cookbooks, including Pressure Perfect, The Pressured Cook, and Great Vegetarian Cooking Under Pressure. She has written for the New York Times, Washington Post, Bon AppÉtit, Prevention, Metropolitan Home, and Woman's Day, among others. She lives in New York City.
Praise for Cooking Under Pressure (20th Anniversary Edition)…
“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