The 20th Anniversary Edition of the classic cookbook from the leading authority on speed-cooking, Cooking Under Pressure by Lorna Sass offers a mouthwatering array of extraordinary dishes that can be prepared in minutesfrom classic ossobucco to chocolate cheesecakeusing a pressure cooker. A James Beard Awardwinning cookbook author and food writer who has written for the Washington Post, New York Times, Food & Wine, Womans Day and other publications, Lorna Sass shows you how to turn out meals in one-third the time of conventional methods without sacrificing moisture, flavor, aroma, or nutritional content. Newly updated and revised for contemporary tastes and more efficient machines, Cooking Under Pressure is the cookbook that inspired a whole generation of home cooks to dust off their pressure cookers.
- Author:
- Sass, Lorna
- Genre:
- COOKING / Methods / Special Appliances
- Audience:
- General/trade
- Edition:
- 20
- Edition Detail:
- Anniversary
- Format:
- Paperback
- Pages:
- 301
- Language:
- English
- Publisher:
- William Morrow Cookbooks
- Publish Date:
- 11/03/2009
- Copyright Year:
- 2009
- ISBN:
- 9780061707872
- Height:
- 9.0 in
- Wdth:
- 6.0 in
- Thickness:
- 1.0 in
- Unit weight:
- 0.75 lb
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Just when we had come to accept the microwave oven as the ultimate cooking machine, food historian Sass ( Dinner with Tom Jones ) has rediscovered the pressure cooker, recently reincarnated in sleek new forms for the 1990s kitchen, "where cooking under pressure has already become a way of life.'' Sass has figured out how to prepare pea soup, applesauce and pearl barley in the pressure cooker without the threat of shrapnel in the kitchen. Her recipes are seductive, ranging from the homey and familiar (Brunswick stew, nine minutes) to the slightly more mod erne (turnips with orange-mustard sauce, two minutes). Chapters on beans, rice and risotto, and grains are so enthusiastically instructional that some pressure-cooker converts may unwittingly create 12 dishes (all in less than 60 minutes) in their haste to taste Sass's creations. Vegetables are fully explored in their own chapter, and bread puddings and cheesecakes highlight the desserts section. Sass convincingly presents her case in an introductory "Pressure Cooker Primer,'' and offers helpful "cooking times at a glance'' charts throughout. Initial sauteing times, though, are misleadingly omitted. (Nov.) (c) Copyright PWxyz, LLC. All rights reserved
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