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

Marguerite Patten

ISBN 10: 1906502625 / ISBN 13: 9781906502621

Published by Grub Street, 2010

About this Item

Most items will be dispatched the same or the next working day. An apparently unread copy in perfect condition. Dust cover is intact with no nicks or tears. Spine has no signs of creasing. Pages are clean and not marred by notes or folds of any kind.

Seller Inventory # rev3223145803

Bibliographic Details

• Title: The Basic Basics Pressure Cooker Cookbook (The Basic Basics Series)
• Publisher: Grub Street
• Publication Date: 2010
• Language: English
• ISBN 10: 1906502625
• ISBN 13: 9781906502621
• Binding: Soft cover
• Condition: Like New
• Weight: 260 grams

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.