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Cooking Under Pressure Hardcover – Aug 9 1989


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Product Details

  • Hardcover: 268 pages
  • Publisher: HarperCollins Canada / Non-Fiction; 1 edition (Aug. 9 1989)
  • Language: English
  • ISBN-10: 0688088147
  • ISBN-13: 978-0688088149
  • Product Dimensions: 23.1 x 15.7 x 2.8 cm
  • Shipping Weight: 522 g
  • Average Customer Review: 4.4 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: #416,378 in Books (See Top 100 in Books)


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Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews

4.4 out of 5 stars
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5 of 5 people found the following review helpful By A Customer on Dec 17 2002
Format: Hardcover
I've used this cookbook since I started cooking with a pressure cooker seven years ago, the recipes are consistently reliable and delicious. I've given this book along with a pressure cooker as wedding presents to my two brothers who are now both avid pressure cooker chefs. I've also adapted recipes of my own, my mother has a holiday red cabbage recipe,cooked like Lorna Sass' own red cabbage recipe it now it takes 5 minutes to cook instead of 1 1/2 hours and doesn't make the house smell of cabbage. I'm looking forward to buying some of her other books.
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5 of 5 people found the following review helpful By A Customer on March 25 1997
Format: Hardcover
Pressure cooking is, unfortunately, very misunderstood. This book should go a long way towards changing that. It presents an excellent range of recipes, well organized and written, and every one of which we've tried has been fabulous. Because of the speed and flavor, we've been pressure cooker fans for three years, and this book opened our eyes to new possibilities. Ms. Sass's taste in spiciness tends to be a little milder than ours, but once you see where she's coming from, it's very easy to adjust. We'll try the vegetarian version of the book, too
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4 of 4 people found the following review helpful By A Customer on Oct. 29 2003
Format: Hardcover
You'll find few recipes in this book that aren't excellent. It's been a fast-selling book for years now, and there are so many fine dishes in this book that you'll probably add it to those three or four cookbooks that you can really rely on (such as "How to Cook Everything"). It's that good. Just try a few of the recipes...you'll be a fan I bet!
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2 of 2 people found the following review helpful By Bruno L on Dec 2 2010
Format: Paperback
Very good book. I have 2 books for pressure cooking, and this is one of them. Good practical recipes, made with ingredients that you can find easily.
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1 of 1 people found the following review helpful By A Customer on Oct. 1 2003
Format: Hardcover
I cannot praise this book too highly. As a long-time cook,but novice pressure cook, I found Ms. Sass's recipes simple to follow, and always as promised. Delicious doesn't begin to describe her Mushroom Barley Soup, which she correctly bills as the same comfort food that is served at Ratner's Restaurant. I grew up in NYC, and ate often at that landmark, and my family has patiently tolerated my frequent references to how scrumprious that particular soup was--well--I just produced it, courtesy of Lorna Sass, in my own pressure cooker (Kuhn-Rikon, also divine to use). The risotto with leeks, mushrooms and olives is also noteworthy, but I am confident that all these recipes are. This book, as well as The Pressured Cook, also by Sass, are all anyone needs to produce exceptionally satisfying dishes made with wholesome ingredients, and ready quickly. The portions are generous, and the introductions to each recipe are accurate, informative and inspiring. If more stars were available, I would award them.
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1 of 1 people found the following review helpful By Marian Cahir on June 24 2003
Format: Hardcover
I rely on the charts for cooking beans and grains and love the risotto recipes. The timings are all right on the money. Chicken with lentils and spinach is also a great favorite. Lorna Sass really takes you by the hand and teaches you all the great things you can do in a pressure cooker.
I get rave compliments when I cook her easy-to-follow recipes.
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1 of 1 people found the following review helpful By Cheryl Matejek on Feb. 8 2003
Format: Hardcover
So far I've found easy to follow recipes that are delicious. I have tried Quick "Barbecued" Chicken, Chicken Curry, and Boston "Baked" Beans. I'm making Porcupine Meatballs tonight. And there are a lot of other recipes I want to try from this book. Lorna Sass gives a lot of expert advice here that is useful that I don't find in other pressure cooker cookbooks. I own quite a few pressure cooker cookbooks and this is one of the top books I go to. The New Pressure Cooker Cookbook by Pat Dailey is also good as is Great Vegetarian Cooking Under Pressure by Sass.
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1 of 1 people found the following review helpful By Georgina on Dec 19 2002
Format: Hardcover
Really the only book you need on pressure cooking. Superb. the section on grains is definitive; the pressure cookers themselves who have recipes aren't this accurate on the time/pressure/water
scenario.
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