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Great Vegetarian Cooking Under Pressure Hardcover – Aug 17 1994


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Great Vegetarian Cooking Under Pressure + Instant Pot IP-LUX60 6-in-1 Programmable Pressure Cooker, 6.33 Qt, Latest 3rd Generation Technology, Stainless Steel Cooking Pot and Exterior, Black + Instant Pot® Silicone Sealing Ring
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Product Details

  • Hardcover: 288 pages
  • Publisher: Cookbooks (Aug. 17 1994)
  • Language: English
  • ISBN-10: 0688123260
  • ISBN-13: 978-0688123260
  • Product Dimensions: 18.7 x 2.5 x 25.4 cm
  • Shipping Weight: 726 g
  • Average Customer Review: 4.7 out of 5 stars  See all reviews (23 customer reviews)
  • Amazon Bestsellers Rank: #103,053 in Books (See Top 100 in Books)

Product Description

From Publishers Weekly

Sass (Cooking Under Pressure), award-winning pressure-cookery expert, returns to the kitchen with this vegetable opus. Healthy cooks in a hurry will find themselves huddling around it. After introductory chapters on the techniques of pressure cooking and the ingredients most necessary to it, Sass goes on to unveil sections on soups, grains, desserts, bean dishes, and a variety of vegetable fare: coriander carrots; Indian-style parsnips (with carrots as an alternative choice); even sea palms with shiitake mushrooms. The book shows a decidedly international stripe, and wears it jauntily without frightening off readers who may be more used to the humdrum. Especially note the triple fennel rice. Sass saves our time once again, and colorfully. Author tour; BOMC HomeStyle alternate.
Copyright 1994 Reed Business Information, Inc.

From Library Journal

Sass is the author of Cooking Under Pressure (LJ 11/15/89), an excellent guide to pressure-cooker cooking, and of Recipes from an Ecological Kitchen (LJ 6/15/92), on low-fat, high-fiber vegetarian fare. Now she has combined these two interests in a collection of flavorful soup, vegetable, grain, and bean recipes that can be made in the pressure cooker, most in a fraction of the time they would ordinarily take: Garlic Mashed Potatoes in only three minutes of cooking time, Risotto with Porcini in five, Tarragon-Scented White Bean Soup in just eight. There are quick vegetable purees, elegant bisques, and even some desserts. Most of the recipes will appeal to vegetarians and nonvegetarians alike. Recommended. [HomeStyle Bks. alternate.]
Copyright 1994 Reed Business Information, Inc.

Customer Reviews

4.7 out of 5 stars
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4 of 4 people found the following review helpful By A Customer on Dec 9 2002
Format: Hardcover
This cookbook is excellent, and several of its recipes have become favorites in my house. My purpose in writing this review is to correct some of the misinformation I see in the other reviews posted here. First of all, I use my pressure cooker on an electric stove, and have never had any problems. To get the cooker up to pressure I heat on number 7 (out of 10) and when it reaches high pressure I turn the heat down to 3. No flame tamer, no switching burners. Works every time.
Secondly, one of the reviewers here wrote that the recipes call for exotic ingredients that are only available in New York City. This is not true either. I live in a city of about 200,000 in the Southeastern U.S. and have never had any trouble finding an ingredient I needed. Not everything is available in conventional supermarkets, of course. To get things like quinoa and chipotle peppers you may have to seek out ethnic markets or natural food stores, but they're around. Look in the phone book!
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3 of 3 people found the following review helpful By Roberta J on March 15 2003
Format: Hardcover
I have had this book for quite some time, and have really enjoyed it. Am searching for another for a friend who just got a pressure cooker - I'm tired of reading recipes to her on the phone! Front and back inside covers have reference pages quick and handy for checking cook times for beans and grains and I refer to them all of the time, since I can't seem to remember them all. I've purchased 2-3 more to give to other friends who are new to pressure cooking (and vegetarianism) and they love them as well. A real find - and I love the hardcover.
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2 of 2 people found the following review helpful By A Customer on Dec 18 2002
Format: Hardcover
Since my last review in July, I have used this book so much and have been so happy with the recipes that I felt like I needed to upgrade my rating of this book to five stars. In order to take advantage of some of the recipes, I finally broke down and bought (1)a corningware 1 quart casserole dish and (2)a small bundtform dish and have to say that, along with the pressure cooker, these were some of the best kitchen purchases I have made. With my new equipment I now make beautifully delicious brown rice (yes, by using that foil contraption idea which was actually very easy to do!)as well as wonderful steamed pudding-cakes (love the banana one) that are the best dessert solution for vegans (or anyone who is trying to eat healthy) that I have found! I adore this book and can't sing its praises enough.
As for the electric stove issue, more power to those of you who can use one burner, but this has not worked in my kitchen. If I had to choose just one cookbook to have, then this would be it.
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2 of 2 people found the following review helpful By Katherine Williams Thomas on May 26 2004
Format: Hardcover
I use an ancient jiggle top cooker and an electric stove and have always had great results with this book. With no mishaps! I agree that the New Mexican Pinto Bean soup is killer. In fact, all the soup recipes are good. And ready in minutes. Another favorite of mine is the Double Sesame Grain Salad. The reference tables inside the covers are very helpful. My only caveat is I found that when I tried to make the homemade coconut milk recipe on p. 19, it seemed to explode and make a mess when I used a regular blender. Using a hand blender, it works brilliantly. I highly recommend this book. You don't even have to be vegan (I'm not even a vegetarian anymore) to enjoy it.
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2 of 2 people found the following review helpful By A Customer on Jan. 14 2004
Format: Hardcover
My husband and I received this book as a holiday present this year. I was so excited. The recipes are so easy since we keep a lot of staples around our house. I have had a pressure cooker for years, but this acutally makes everything a snap. The flavors are excellent - and in the food - as opposed to "on" or "in the broth". We have used 2 recipes a week since we have had it. IT RULES!! I couldn't be happier. Now, my vegitarian sister wants a pressure cooker and cook book (she is jealous that "my" lentil and garlic soup was a million times better than her's). =)
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2 of 2 people found the following review helpful By merrymousies on Aug. 10 2002
Format: Hardcover
I just bought my pressure cooker a week or so ago and have been using it in conjunction with this cookbook. Man is it great! The recipes are varied, interesting, tasty and right on target for use with one of these kitchen tools. The author provides all sorts of tips, "lessons learned" and ideas for making up recipes and menus of your own. She is clearly well versed in how to use the pressure cooker. She even gives tips on freezing food if you make a big batch. So far allof the recipes have turned out great which I really appreciate since I had never used a pressure cooker before.
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1 of 1 people found the following review helpful By an exerciser on July 15 2002
Format: Hardcover
Ms. Sass has written a very thorough book on cooking with the pressure cooker. Because of this book, my desire to eat less animal products, and a curiosity about pressure cooking, I bought a pressure cooker. Here is a warning to anyone with an electric stove -- pressure cooking is tricky and can be downright scary (even with the safety features on the newer pressure cookers)! The pressure cooker is GREAT for cooking beans (be sure to add oil unless you like suspense) and potatoes are done in a snap. Also, cooking with the pressure cooker makes the food taste better.
My two favorite (absolutely wonderful) recipes include Quinoa Corn Chili and Brown Rice with Spinach, Raisins, and Pine Nuts (can you guess what is in this dish?). Also, this book is chock-full of all kinds of useful information which is presented in a very reader-friendly layout. Because of this book, I have ventured into new areas of the produce section (e.g., to purchase gingerroot) and have been able to use a variety of grains that I had on hand, but had no earthly idea of what to do with them (think millet and quinoa). In these respects, this book is fabulous.
That being said, there are a few things that I am displeased about. It seems that cooking white rice is somewhat of an artform and I am not willing to purchase a ceramic rice pot (or try my luck with a homemade foil-strip contraption which you use to lower a casserole dish into the cooker, if you happen to have a casserole dish that fits!) in order to make some of the dishes. Also, coconut milk is used pretty often (like in the Thai Chickpea dish), which probably adds lots of flavor. However, coconut milk is loaded with fat (most of it saturated) which I am trying to avoid.
Overall, I am very satisfied with this book and happy I found it.
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