<P>Under pressure to prepare a quick, nutritious dinner? Under pressure to reduce your fat and cholesterol? When the pressure's on for a great vegetarian meal on the run, turn to Lorna Sass's second guide to the safe and delicious use of the pressure cooker.<P>Following the phenomenal success of Cooking Under Pressure, this collection of recipes dispels the myth of the difficult-to-use pressure cooker -- which is in fact easier and faster than the microwave -- and shows how vegetarian fare can be vibrantly colorful and full of flavor!<P>Bursting with rich soups, hearty stews and casseroles, zesty curries, and flavor-packed chilis, Great Vegetarion Cooking Under Pressure brings together over 150 recipes, most with cooking times of under ten minutes. Arrive in Provence with a two-minute soupe au pistou laced with garlic and fennel; serve up an elegant zucchini bisque with tomatoes and fresh basil in just five minutes; or prepare a polenta good enough for a palazzo in only ten minutes. There are also scores of perfect vegetable side dish recipes, with an instructive chart detailing how to prepare everything from artichokes to zucchini.<P>Lorna Sass devotes special attention to grains -- a vital part of the healthy diet -- and shows how brown rice, millet, couscous, quinoa, and bulgur can turn from gourmet store items into staples of your pantry. Whether it's Risotto with Broccoli Rabe and White Beans in five minutes, or Mediterranean Vegetable Couscous in just six, these recipes lock in delicious nutrition without tying up precious time. There's even a section about the splendid desserts that are possible with the pressure cooker, like Banana Pudding Cake and Pumpkin Bread Pudding.<P>Filled with informative sections about the equipment, ingredients, and language of pressure cooking, suggestions for theme menus, and mail-order resources, this compendium of high-quality, high-fiber, low-fat (and mostly cholesterol-free) dishes will become an essential guide for today's bustling cook.
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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.
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.
Copyright 1994 Reed Business Information, Inc.
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Customer Reviews
Most helpful customer reviews
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.
By A Customer
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). =)
By Cepwin
Format:Hardcover
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...it required pealing and choping a tough root vegetable and a butternut squash.)
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4.7 out of 5 stars
Most recent customer reviews
5.0 out of 5 stars
Almost Delicious
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 more
Published on May 5 2003 by Jennifer L. Chew
5.0 out of 5 stars
Great info for the vegan cook, and low fat too!
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... Read more
Published on Mar 15 2003 by Roberta J
5.0 out of 5 stars
Upgraded my last rating -- favorite cookbook!
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. Read more
Published on Dec 18 2002
5.0 out of 5 stars
Great book -- and I use an electric stove
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... Read more
Published on Dec 9 2002
5.0 out of 5 stars
Super cookbook!
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! Read more
Published on Aug 10 2002 by merrymousies
4.0 out of 5 stars
Very useful book, wish some recipes watched the fat
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,... Read more
Published on July 15 2002 by an exerciser
1.0 out of 5 stars
Warning for Electric Stove Tops!
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 more
Published on April 23 2002
2.0 out of 5 stars
Ingredients available in NYC, not in the rest of the world.
Lorna Saas obviously lives in NYC where all the strange, weird, wild, exotic, and downright ridiculous ingredents are readily available at Zabar's and other fancy-schmancy... Read more
Published on Feb 25 2002 by James Edward Durso
5.0 out of 5 stars
Experiment with confidence!
I am not a vegetarian, but after the phenomenal success I enjoyed with "The Pressured Cook", I picked up this cookbook. Read more
Published on Jan 21 2002 by Kathy
5.0 out of 5 stars
Excellent Vegetarian Recipes
Lorna Sass is the queen of pressure cooking. She has some different taste combinations I had not previously experimented with in my cooking, hijiki, kobu, and quinoa to name a few! Read more
Published on Sep 25 2001 by Sandra Dovali
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