Great Vegetarian Cooking Under Pressure Hardcover – Oct 20 1994
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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.
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Top Customer Reviews
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!
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.
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.
Most recent customer reviews
I haven't actually cooked many of the recipes yet, but those I have have turned out very well. I intend to work my way through this book - very good information.Published 3 months ago by Ann Hadaway
Recipes are excellent. Binding of the book makes it hard to use in the kitchen.Published 8 months ago by Pete
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. Read morePublished on Jan. 14 2004
The recipies in this book are abosolutely delicious except they seem to be lacking something. I have found that adding meat to some of the dishes really helps out the flavor, like... Read morePublished on May 5 2003 by Jennifer L. Chew
I've made several of the stew recipies and they all came out as expected. Tonight I made a caribbean stew that was delicious (although I'd have a sharp knife for that one... Read morePublished on April 13 2003 by Cepwin
If you have an electric stove top (as I do), you will have work to do to use this cookbook! A pressure cooker requires high heat to bring the pressure up followed by lowered heat... Read morePublished on April 23 2002