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Cooking Under Pressure [Hardcover]

Lorna J. Sass
4.5 out of 5 stars  See all reviews (22 customer reviews)

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Book Description

Aug. 9 1989

Remember how wonderful home cooking tasted when you were a kid? Remember the comforting aromas that filled your house, the delicious soups and stews that warmed your childhood winters?

They can all be yours again. From the elegant to the ethnic to the traditional, this collection of recipes --developed for a whole new generation of pressure cookers and mindful of the healthier way we eat today -- is comfort food at its fastest and best.

Today's totally safe pressure cookers -- sleeker, speedier, more user-friendly than the microwave oven -- turn out foods in one-third the time of conventional methods without sacrificing moisture, flavor, or aroma. Even inexpensive cuts of meat become tender and succulent; soups, stews, and sauces taste as if they've been simmering for hours; pot roast melts in the mouth; rice, beans, and grains, which used to take hours, are ready in minutes.

Lorna Sass introduces us to an eclectic array of dishes that can be prepared on a whim: Imagine a classic ossobuco in only 18 minutes, chicken gumbo in an astounding 9, superb risotto in just 6 minutes without stirring -- even chocolate cheesecake and Grand Marnier bread pudding are done to perfection in record time.

These are dishes that are right in tune with the eat-healthy eat-right life-style of the 1990s: The shorter cooking times allow foods to retain their nutritional content, and the pressure cooker is ideal for preparing grains and beans, so low in cholesterol and high in fiber. Also included in the book are charts and tables that take the guesswork out of cooking foods under pressure.

Treat yourself to this wonderful world of satisfying flavors: Take the pressure out of cooking and put the taste and nutrition back in.

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Product Description

From Publishers Weekly

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.
Copyright 1989 Reed Business Information, Inc.

From Library Journal

It makes sense that the lowly pressure cooker has been rediscovered, for it is perfect for today's busy cooks. Sass's cookbook, the first one in years on the subject, is a valuable primer to this new/old kitchen tool. She tells how to get the best results from pressure cooking; provides guides to preparing all sorts of vegetables, beans, and grains; and includes a wide variety of recipes. Some are for hearty (but not heavy) soups and stews; others are for more glamorous dishes; all are full of flavor but generally uncomplicated. Strongly recommended. Better Homes & Gardens and Homestyle Book Club alternates.
Copyright 1989 Reed Business Information, Inc.

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Customer Reviews

Most helpful customer reviews
5 of 5 people found the following review helpful
5.0 out of 5 stars The pressure cooker bible Dec 17 2002
By A Customer
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
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
5.0 out of 5 stars A Classic Cookbook Oct. 29 2003
By A Customer
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'll be a fan I bet!
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2 of 2 people found the following review helpful
5.0 out of 5 stars Excellent book. Dec 2 2010
By Bruno L
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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2 of 2 people found the following review helpful
5.0 out of 5 stars No Pressure, Pressure Cooking! Dec 10 2000
I bought my first pressure cooker in the seventies in college. For years, I used it mainly to cook beans, due to its speed. I bought this book when it was first issued and have referred to it countless times, since.
Pressure cookers today are indeed different than the earlier models (including my old Mirro). With my old cooker, even though I never had an accident, I had to stay close at hand to monitor the pressure regular rattling, etc. Pressure cooking with a modern cooker is so much easier! My latest purchase, earlier this year, was an electric, programmable cooker from Salton that's as easy to use as my rice cooker or Crock Pot.
It's true that some of the recipes in this book use ingredients that are not freely available in non-urban areas of the country. No problem: just adapt to what you want to cook! I read a review by a prior person who lamented that they must be a 'meat and potatoes' person. Fine: do your meat and potatoes here! I find that baked potatoes are much more delicious done in the cooker than in the microwave. The time required is rather a split between nuking and conventional baking. Pressure cooking can do wonders on tough meat the same way that a Crock Pot can. Just be sure and brown your meat first!
However, I still use my cooker more for beans than anything. Sass gives a full and careful explanation of bean and legume cooking here, as safety must be considered.
Since this book came out several other cookbooks have been released on pressure cooking. I've bought some, and the best alternative to this book is the one published by Presto, the maker of the original pressure cooker. It's an excellent reference also, and also recommended.
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1 of 1 people found the following review helpful
5.0 out of 5 stars If more stars were available . . . Oct. 1 2003
By A Customer
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
5.0 out of 5 stars CUP is my Pressure Cooker bible June 24 2003
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
5.0 out of 5 stars Cooking Under Pressure Feb. 8 2003
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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Most recent customer reviews
2.0 out of 5 stars Not recommended.
Unfortunately, haven't found any recipe which sounds or looks appealing. Find this purchase not working into how my family eats.
Published 10 months ago by home cook
2.0 out of 5 stars Recipes require a lot of assembly and work
Not adequate for an electric pressure cooker. More geared to regular pressure cooker.
Recipes also very involved. Read more
Published 15 months ago by Carrie Clay
1.0 out of 5 stars Tasteless Watery Pablum
I bought this book because I tried the Brown Rice and Lentil stew recipe, which was on a website. I tried three of the vegetarian recipes -- the chickpea chili, the chickpea... Read more
Published on June 8 2003 by Stuart E. Bernstein
5.0 out of 5 stars A nonpareil
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... Read more
Published on Dec 19 2002 by Georgina
5.0 out of 5 stars Ever tried Risotto in a pressure cooker? YUUUMMMM!
You've never had risotto like that made in a pressure cooker. 7 minutes is all it takes once the lid is locked into place. My risotto is perfect and creamy each and every time. Read more
Published on July 14 2002
5.0 out of 5 stars If your mother didn't teach you to use a pressure cooker..
get this book. I had heard that pressure cookers were the microwave ovens of the 50's. Then after several people blew them up by overloading them they lost favor. Read more
Published on May 3 2000 by G. Powell
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