Cooking Under Pressure - Hardcover

Sass, Lorna J.

Hardcover

ISBN 10: 0688088147 ISBN 13: 9780688088149

Publisher: William Morrow & Co, 1989

Synopsis

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?

They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes --developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today -- is comfort food at its fastest and best.

Today's totally safe pressure cookers -- sleeker, speedier, more user-friendly than the microwave oven -- turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes.

Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes without stirring -- even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time.

These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.

Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.

About this title

Review

"At last, the cookbook I've been waiting for, and how well it fills a major gap in my library--a cookbook with good stories, practical information, and delicious food."-- Paula Wolfert"For saving time and for serious cooking, I much prefer the pressure cooker to a microwave oven. I love these recipes for their variety and rich taste."-- Pierre Franey"This book is a real treat! I'm especially delighted with all the terrific grain, bean, and vegetable recipes. I'll be using my pressure cooker a lot more often now, thanks to Lorna."-- Annemarie Colbin "Food and Healing "and "The Natural Gourmet""The pressure cooker is the best shortcut for cooking risotto. If you follow Lorna Sass's directions, you'll have a true risotto, with just the right texture and consistency, in less than half the time of the traditional stirring method."-- Judith Barrett, "Risotto""Lorna Sass provides total kitchen therapy for those with a fear of pressuring. "Now" the pressure is on to cook these marvelous, innovative recipes."-- Suzanne Hamlin, "New York Daily News"

A SeriousEats.com best cookbook of 2010--SeriousEats.com

"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

"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

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"

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!

Edition details

• Publisher: William Morrow & Co
• Publication date: 1989
• ISBN 10: 0688088147
• ISBN 13: 9780688088149
• Binding: Hardcover
• Language: English
• Edition number: 1
• Number of pages: 268