2012. 1st Edition. hardcover. By cooking food at temperatures that are far higher than conventional ovens pressure cookers drastically reduce cooking times enabling us to cook in a cheaper, healthier and greener way. This book offers tips on how to adapt conventional recipes for the pressure cooker, safety ideas and a guide to using certain ingredients. Num Pages: 224 pages, col. Illustrations. BIC Classification: WBS. Category: (G) General (US: Trade). Dimension: 252 x 192 x 21. Weight in Grams: 904. . . . . . Books ship from the US and Ireland.

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Bibliographic Details

Title: The Pressure Cooker Cookbook: Over 150 Simple, Essential, Time-Saving Recipes
Publisher: Ebury Press
Publication Date: 2012
Language: English
ISBN 10: 0091945011
ISBN 13: 9780091945015
Binding: Hardcover
Condition: New

About this title

Synopsis

From making all kinds of stock easily to turning out New York-Style Cheesecake with Salted Caramel—how to make the most of this indispensable time-saving, money-saving kitchen gadget

As a busy working mother, the author of this cookbook is wholly reliant on her pressure cooker to produce quick and easy one-pot meals for her family. Her authoritative guide is aimed at those who are new to pressure cookers as well as established fans. By cooking food at temperatures that are far higher than conventional ovens, pressure cookers drastically reduce cooking times, enabling meals to be made in a cheaper, healthier, and greener way. Pasta and rice can be made from scratch in less than 10 minutes, thrifty cooks can tenderize flavorsome cheap cuts in just 20 minutes, and pulses can be cooked without having to soak them. Alongside such mouthwatering recipes as Chicken with Red Peppers, Capers and Black Olives; Seafood Risotto with Fennel and Dill; Pulled Pork Sandwiches; Caribbean Smoked Ham and Lentil Soup; and Blueberry and Orange Blossom Clafoutis; this cookbook offers handy tips on how to adapt conventional recipes for the pressure cooker, safety ideas, and a guide to using certain ingredients. Includes metric measures.

About the Author

Catherine Phipps is a Guardian food columnist and a freelance food writer.

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