The Basic Basics Pressure Cooker Cookbook (The Basic Basics Series)

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ISBN 10: 1906502625 / ISBN 13: 9781906502621

Published by - -, 2010

About this Item

This book is in very good condition and will be shipped within 24 hours of ordering. The cover may have some limited signs of wear but the pages are clean, intact and the spine remains undamaged. This book has clearly been well maintained and looked after thus far. Money back guarantee if you are not satisfied. See all our books here, order more than 1 book and get discounted shipping.

Seller Inventory # 6545-9781906502621

Bibliographic Details

• Title: The Basic Basics Pressure Cooker Cookbook (The Basic Basics Series)
• Publisher: - -
• Publication Date: 2010
• Language: English
• ISBN 10: 1906502625
• ISBN 13: 9781906502621
• Binding: paperback
• Condition: Very Good

About this title

Synopsis

Slow-cooked flavor in a fast-paced world - pressure cookers are one of the greenest cooking methods imaginable. Sales are on the increase and even Jamie Oliver has launched one of his own. They allow us to cook quickly, cheaply and efficiently because the food is cooked in liquid at temperatures far higher than in a conventional pan, which shortens cooking time by up to 70 percent. Because the method seals in flavor, cheaper ingredients can be used to great effect and since the cooking time is far shorter you save time and gas or electricity. The pressure cooker presents a distinct advantage for certain foods and for ingredients that need long cooking, it is a real winner. The most dramatic time and energy savings come with meat and poultry. Braised beef can be perfectly cooked in 30 minutes, osso bucco in 25 minutes and a chicken tagine in 15 minutes. Perfect for today’s cooks.

Marguerite Patten, doyenne of British cookery, shares her wealth of knowledge and her tried and tested recipes for pressure cookers.

About the Author

Marguerite Patten OBE has written over 160 cookery books, sales of which amount to over 16 million worldwide. Her long and distinguished career, which began before the war, has included regular appearances on radio and television, live and televised cookery demonstrations, lectures as well as extensive journalism and authorship of books and cookery cards. She pioneered easy-to-follow recipes with her classic All Colour Cookery Book and has documented most aspects of British Cooking. This new book pulls together her life’s work and is truly an important work of culinary history.